Roasted Butternut Squash Casserole With Chorizo & Green Chiles

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   ["Preheat oven to 375F.", "Spray an 8""x8"" pan with nonstick spray.", "If using coconut oil, melt in the microwave (about 30-45 seconds). Stir in salt and spices. Put squash into prepared pan. Pour spiced oil over squash and toss to coat. Spread squash into a single layer in pan and add the 1/4 cup water. Bake until fork tender, about 30 minutes.", "While squash is baking, brown chorizo in a skillet on the stovetop. When it's halfway done add the chopped onion. Cook for another five minutes then add the green chiles and garlic. Once the chorizo is cooked through, drain excess fat.", "When squash is done, pour into a colander to drain the water then put it back into the pan. Roughly mash the squash with a potato masher until most of the big chunks are gone. You don't want it to be too smooth. Stir mashed squash into the chorizo mixture and add 1 cup of the cheese. Stir to combine until the cheese melts. Spread mixture into the baking pan and smooth the top. Top with remaining 1/2 cup of cheese. Bake at 375F for fifteen minutes until cheese is melted and starting to lightly brown. Remove from oven and let cool for five minutes before serving."]

* Per serving · 4 servings · Values may vary.