🛒 Ingredients
- 350g medium cubed pumpkin
- 200g gluten‑free Pamplona chorizo sliced
- 1 large red onion
- 2 small red bell peppers
- 3 garlic cloves
- 30ml extra‑virgin olive oil
- 1 sprig of rosemary
- to taste salt and black pepper
👨🍳 Step-by-step instructions
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Step 1: Preheat the oven to 200 °C. On a glass tray, spread the pumpkin, onion, peppers, and garlic, drizzled with 15 ml of oil. Season with salt and pepper to taste. Roast for 20 min. This time activates caramelization, which provides the golden layer and pumpkin’s sweetness.
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Step 2: While the pumpkin browns, sauté the chorizo in a pan without adding oil until its fat melts and the exterior becomes crisp. Add the rosemary slice and remove it when the fat is bubbling.
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Step 3: Remove the tray from the oven. Incorporate the sautéed chorizo and mix gently, allowing the juices to distribute evenly. Return to the oven for 10 min at 200 °C so the chorizo cools slightly and the flavors meld without losing crunch.
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Step 4: Serve hot, sprinkling a bit more fresh rosemary. The result is a perfect contrast between tender pumpkin and crackling chorizo.
💡 Chef's tip
To keep the pumpkin from becoming mushy, spread it in a thin layer and use a glass tray; heat conduction is more uniform and favors the Maillard reaction on the surface, creating that irresistible golden crust.
🍷 Wine & food pairing
Pair with a 12° Crianza Rioja (DO); the ripe fruit and slight oxidation balance the chorizo’s fat and the pumpkin’s sweetness.
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