When it comes to chef Scott Crawford's butternut squash with spicy chorizo and corn bread stuffing recipe shared with Wine Spectator, simplicity is the key. By topping the squash with sweet peppers and sautéed shrimp, all bathed in a rich beurre blanc and studded with tangy citrus, Crawford transforms an earthy fall vegetable into a dish suitable for the late-summer table.
For the full article, check out the new issue of Wine Spectator, on newsstands July 23, 2013.
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