Chorizo is a great shortcut ingredient. It is heavily spiced (paprika, coriander, and cumin, just to name a few) so you don’t have to buy a lot of pricey spices to make this full-flavored stew. Here its flavors are complemented with chunks of creamy squash and wedges of sweet apples. Look for kabocha at farmers’ markets in the late summer and fall. If it’s unavailable, substitute acorn squash. The stew can be made up to three days in advance; store in an airtight container, in the refrigerator.
Ingredients
- 1 tablespoon olive oil
- 4 links fresh chorizo sausage
- ½ yellow onion, sliced
- 1 garlic clove, sliced
- Kosher salt and freshly ground black pepper
- ¾ cup dry white wine (such as sauvignon blanc)
- 1 tablespoon all-purpose flour
- 2½ cups chicken stock
- 1½ pounds kabocha squash, seeds discarded and cut into 1½-inch pieces
- 1 Pink Lady apple, cored and quartered
- ½ stick cinnamon
- ½ pound red cabbage, sliced
- ¼ cup Spiced Pumpkin Seed Shake
How to Make It
- Heat a Dutch oven over medium-high heat for 30 seconds. Add the oil and heat for 10 seconds. Add the chorizo. Cook, turning occasionally, until brown on all sides, 6 to 8 minutes. Transfer to a plate.
- Add the onion and garlic to the pot. Season with salt and pepper. Cook, stirring frequently, until the onion is soft, 4 to 6 minutes (add a little water to the pot if the bottom becomes really dark). Add the wine. Cook until thick and syrupy, 5 to 6 minutes. Add the flour. Cook, whisking, 30 seconds. Slowly whisk in the stock. Add the squash, apple, and cinnamon stick. Season with salt and pepper.
- Bring to a boil. Partially cover, reduce the heat, and simmer until the squash is starting to soften, 5 to 7 minutes. Add the cabbage and sausage. Cook until the squash and cabbage are tender and sausage is cooked through, 7 to 9 minutes. Serve topped with the shake.
