Fall-Inspired Chicken Chorizo Verde Sheet Pan Dinner

Prep & Cook Time: Approximately 1 hour • Yields: 4–6 servings

Ingredients:
2 packages Fossil Farms Chicken Chorizo Verde Sausage, thawed
1 large red onion, medium diced
1 acorn squash, deseeded and cut into medium cubes
1 butternut squash, peeled, deseeded, and cut into medium cubes
1 yellow squash, cut into medium cubes
1 zucchini, cut into medium cubes
2 poblano peppers, medium diced
5 cloves garlic, chopped
2 tbsp. cumin
2 tbsp. coriander
2 tbsp. chili powder
1½ tbsp. paprika
2 tbsp. dried oregano, preferably Mexican
1½ tbsp. dried thyme
3 tbsp. extra virgin olive oil
1 large can black beans
Salt and black pepper, to taste

Equipment:
1–2 half-sheet pans
Large mixing bowl
Measuring spoons
Meat thermometer

Method:

Prepare the Vegetables:

1. Preheat the oven to 350°F.

2. Place the zucchini, acorn squash, butternut squash, yellow squash, red onion, garlic, and poblano peppers into a large mixing bowl.

3. Add the olive oil and toss to coat the vegetables evenly.

4. Sprinkle with the cumin, coriander, chili powder, paprika, oregano, and thyme. Season with salt and black pepper to taste. Mix well to combine.

Roast the Vegetables:

     5. Spread the vegetables in a single layer onto 1–2 half-sheet pans, leaving space between the pieces.

     6. Roast until the vegetables are lightly browned and the squash is beginning to soften.

Add the Chorizo & Black Beans:

     7. Remove the pans from the oven. Scatter the black beans over the vegetables and arrange the whole chorizo links..

    8.Return to the oven and roast until the chorizo is fully cooked and reaches an internal temperature of 165°F, measured with a meat thermometer in the center of the thickest links, and the squash is tender.

Plate & Serve:

    9. Remove from the oven and divide the vegetables and black beans among serving plates. Add 2 sausage links per plate and enjoy!

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