2 tablespoons olive oil
1/2 pound fresh chorizo
1 can pumpkin puree (15 ounces)
4 cups gruyere cheese (shredded)
1 1/2 cups heavy cream
2 cups butternut squash (1/2-inch cubes, roasted)
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 cup scallions (finely sliced, to garnish)
1/4 cup cilantro (roughly chopped or torn)
1 lime (zested, to garnish)
Kosher salt and freshly ground black pepper (to taste)
1 lime (cut into wedges)
blue corn tortilla chips
crudites (to serve)
Adjust the oven rack to the top rack of the oven. Preheat the broiler.
Heat a 10-inch cast iron skillet over medium-high heat. Add the olive oil and chorizo. Allow the chorizo to sear in the pan for 2 minutes before breaking it up with the back of a wooden spoon or with a potato masher. Cook until completely browned, about 5 minutes. Season with salt and pepper. Allow to cool slightly.
In a large bowl, add the pumpkin puree, cheese, heavy cream, butternut squash, cinnamon and nutmeg and mix to combine. Season with salt and pepper. Add the chorizo and mix to combine. Spread into a 2-quart casserole dish and place under the broiler until golden brown, about 3-5 minutes.
Remove from the oven, garnish with scallions, cilantro and lime zest. Serve with blue tortilla chips and crudites.
Tip: Perfect dish for leftover roasted squash, just puree with food processor before mixing with cheese and heavy cream.