Winter Squash with Swiss Chard & Smoked Spanish Pimenton Almonds

Recipe By Chef John McConnell

Winter Squash with Swiss Chard & Smoked Spanish Pimenton Almonds

Ingredients

1 tbsp Clif Family Napa Valley Extra Virgin Olive Oil
4 ounces smoked, dried chorizo, cut into half inch dice
3 cups winter squash, cut into one-inch cubes (butternut, acorn or pumpkin)
1 small onion, medium dice
1 garlic clove, minced
1 bunch Swiss chard, stems removed, cut into one inch pieces
1-cup chicken stock
1 tsp smoked paprika
1 tsp kosher salt
½ cup Clif Family Napa Valley Smoked Spanish Pimenton Almonds, coarsely chopped

Method:
In a large, cold sauté pan add Clif Family Napa Valley Extra Virgin Olive Oil and diced chorizo and cook on low heat until chorizo has rendered its fat, about five minutes. Remove chorizo with a slotted spoon and drain on a paper towel lined plate. Turn the heat in the pan up to medium-high heat. Add the squash and onion to the pan in one even layer. Cook on medium-high heat until squash has caramelized on each side, about six to eight minutes. Add the garlic and cook for an additional minute. Add the chopped Swiss chard, chicken stock, smoked paprika and salt to the pan. Turn the heat down to medium and cook until all the liquid has evaporated and squash is fork tender. Serve on a platter garnished with chopped Clif Family Napa Valley  Smoked Spanish Pimenton Almonds.

Serves four

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