- 1 pound Mexican chorizo (you can substitute with Soyrizo)
- 3 tablespoons olive oil
- 4 tablespoons butter
- 1 cup onion, diced
- ¼ cup celery, diced
- ¼ cup carrots, diced
- 4 Anaheim chiles, diced
- 6 cloves garlic, minced
- 1 cup butternut squash, cubed
- ¼ cup bourbon
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh sage, minced
- 1 teaspoon cilantro, minced
- 8 cups corn bread, crumbled
- 1 cup chicken or vegetable stock
- salt and pepper to taste
- Preheat oven to 350 degrees.
- Brown chorizo in frying pan over high heat. Drain grease and set aside.
- Melt butter with oil in large frying pan over medium-high heat. Sauté onions, celery, carrots, chiles, garlic and squash till onions are translucent. Away from the heat, add bourbon and let cool until it stops bubbling. Place over medium heat and reduce for 3-5 minutes, being careful not to let it flame up. (If it does, no problem; just take it off the heat and wait until the flames die down.)
- Remove from heat and add herbs, chorizo and corn bread. Mix until well combined and moisten with stock.
- Bake in a greased casserole dish at 350 degree oven till hot, 20-30 minutes.