1 large red bell pepper
1 butternut squash, peeled, seeded and chopped
1 tablespoon EVOO, plus more for drizzling
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
Kosher salt and freshly ground pepper
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 14-ounce can black beans, rinsed and drained
One 14-ounce can red kidney beans, rinsed and drained
One 14-ounce can crushed or diced fire-roasted tomatoes or diced tomatoes with green chilies
4 tablespoons butter
2 large corn muffins
Seafood seasoning, such as Old Bay
Shaved Manchego cheese, for serving
6 heads garlic, tops trimmed off to expose all of the cloves
1 cup EVOO
3 tablespoons honey
Kosher salt and freshly ground pepper
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