Pre-heat oven to 450° and line a rimmed baking sheet with parchment paper.

In a large mixing bowl, add squash, oregano, cumin, sea salt, and black pepper. Pour in 1 tablespoon of olive oil and stir to completely coat the squash. If it looks dry, add another tablespoon.

Pour into a single layer on the lined baking sheet then roast for 15 minutes. Stir after 15 minute and continue roasting until squash is beginning to brown and soft all the way through, about 15 more minutes.

Meanwhile, heat an enameled cast iron dutch oven over medium heat. Add 1 tablespoon of oil then chopped onions. Cook until beginning to brown. 

Bloom the garlic by adding to the pan and stirring until fragrant, about 30 seconds. 

Then add the chorizo and brown until cooked through.

Add the zucchini with a sprinkle of salt and pepper. Cook for 2-3 minutes or until just beginning to soften. 

Add kale with another sprinkle of salt and pepper. Stir to wilt.

The butternut squash should be finished by now. Add to the dutch oven, stir and taste for salt and pepper.

Serve hot with dairy free yogurt, cilantro, green onions, or lime wedges!