Chorizo, Chickpea And Butternut Squash Salad

• 2 1/4 lbs butternut squash
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp extra virgin olive oil
• 1 None red onion, cut into wedges
• 2 None cured chorizo sausages (4 oz each), thickly sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 None fresh long red chili pepper, thickly sliced
• 1/2 cup flat-leaf parsley leaves
• 1/2 cup cilantro sprigs
• None None FOR THE SHERRY VINEGAR DRESSING
• 1 tbsp light olive or vegetable oil
• 1 tbsp sherry vinegar
• 1 clove garlic, crushed

1. Preheat a covered grill with all burners on low and hood closed until temperature reaches 425u0b0F. Peel squash; cut crosswise into 3/4 inch-thick slices, then cut each slice into 4 pieces.
2. Combine cumin, paprika and oil in a small bowl. Toss squash with 1/2 the spice mix in a grill pan; season. Add onion wedges. Place pan on the grill; turn burners off underneath pan, leaving other burners on low. Cook squash and onion in covered grill for 40 mins or until almost tender.
3. Combine chorizo, chickpeas and chili pepper in large bowl with remaining spice mixture. Add to pan with squash; cook in covered grill for 20 mins or until chorizo and squash are browned and tender. Transfer to a large serving bowl.
4. Meanwhile, for the sherry vinegar dressing, whisk all ingredients in a small bowl. Season to taste. Drizzle dressing over salad. Add herbs; toss gently to combine.

butternut squash, ground cumin, paprika, extra virgin olive oil, red onion, cured chorizo sausages, chickpeas, long red chili pepper, flatleaf parsley, cilantro sprigs, sherry vinegar, light olive, sherry vinegar, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/29875 (may not work)