fall chorizo stuffed squash

I ended up combining two recipes inadvertently and came up with something delicious.

1 medium acorn squash, halved and seeds scooped out
1 tbsp olive oil
6 oz chorizo, finely chopped
1/2 half a sweet onion
1 medium apple cut into small dice
2 tsp paprika
2 small pats of butter

Preheat oven to 450F.

Lightly oil the inside of the acorn squash.

Roast squash cut side down for 20-30 minutes, or until soft. This will vary depending on the size.

While the squash is roasting, heat olive oil in a large skillet over medium heat.

Add the chorizo and cook, stirring frequently until starting to brown, 5-10 minutes.

Add apple and onion and sauté for 5 minutes more and then remove from heat. Stir in the paprika.

When the squash are done, turn them over on the baking sheet.

Add one pat of butter to each squash half.

Divide the chorizo stuffing mixture among the squash halves, mounding it up in each.

Return the squash to the oven and roast for for 5 minutes more.