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1
Heat oven to 400 F.
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2
To make romesco, in a food processor, pulse the almonds until they're finely ground, about 20 seconds. Add the remaining ingredients, and process until well integrated. Add more salt, smoked paprika and/or sherry vinegar, to taste, and a pinch of sugar, if needed, to round out the flavors. (Can be prepared, covered, and refrigerated up to 3 days in advance.)
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3
Heat olive oil in a large, shallow cast-iron casserole or 12-inch ovenproof saute pan. Add onion and a big pinch of salt, and saute until softened and translucent but not colored, about 6 minutes. Add the squash and 1 teaspoon of salt, stirring well to coat the squash with the onions and oil. Saute another 8 minutes, or until the outside of the squash starts to soften, stirring occasionally. Add the chickpeas, chorizo, and romesco - stirring well to coat all of the ingredients with the romesco. It will seem like a lot of romesco, but it will cook down considerably in the oven.
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4
Transfer the casserole to the oven, and roast uncovered for 30 to 40 minutes (stirring two or three times for even cooking), or until the squash is tender and the romesco has reduced and darkened in color. Remove from oven. Taste, and adjust salt and acidity with a squeeze or two of fresh lemon juice, or more sherry vinegar.
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5
Serve warm with a big dollop of greek yogurt and chopped cilantro. I like serving it over a bed of couscous, and a simple green salad on the side wouldn't be out of place.
