INGREDIENTS
2
acorn squash (halved and seeded)
1 tbsp
olive oil
1 tsp
salt (divided)
1/2 tsp
pepper
1/4 cup
Spanish cooked chorizo (minced or 1 link)
1
medium onion (diced)
1 cup
cooked farro
15 oz
can fire roasted diced tomatoes
1 tsp
smoked paprika
1/2 tsp
cayenne (optional)
1 cup
green peas (frozen)
1 cup
shredded Manchego cheese (or Pecorino Romano)
minced scallions (optional garnish)