Ingredients

• 1 large red bell pepper
• 1 butternut squash, peeled, seeded and chopped
• 1 tablespoon extra virgin olive oil (EVOO), plus more for drizzling
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cinnamon
• Kosher salt and freshly ground pepper
• 2 cups chicken stock
• 3/4 cup loosely packed tender sun-dried tomatoes (not packed in oil)
• 12 ounces chorizo, cut into bite-size pieces
• 2 small or 1 medium zucchini, halved lengthwise, seeded and chopped
• 1 onion, chopped
• 1/3 recipe Roasted Garlic Paste, recipe follows (or 2 heads roasted garlic)
• 1/4 cup chopped fresh cilantro, plus more for serving
• 1 teaspoon dried Mexican oregano
• 2 to 3 tablespoons seeded pureed chipotles in adobo sauce
• One can black beans (14-ounces), rinsed and drained
• One can red kidney beans C, rinsed and drained
• One can crushed or diced fire-roasted tomatoes or diced tomatoes with green chilies (14-ounces)
• 4 tablespoons butter
• 2 large corn muffins
• Seafood seasoning, such as Old Bay
• Shaved Manchego cheese, for serving

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• 6 heads garlic, tops trimmed off to expose all of the cloves
• 1 cup EVOO
• 3 tablespoons honey
• Kosher salt and freshly ground pepper

Description

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