Spicy Squash and Chorizo

This was inspired by a Smitten Kitchen Recipe for Morrocan Spaghetti Squash. Liked the spices but, in this family, chorizo makes everything better!
We like this over rice or sour cream and chive pasta-roni~sounds weird, but the creamy noodles with the spicy topping is really yummy!

1# Chorizo (we like the Mexican, crumbly kind but the Spanish/link/smoked kind would be fine too)
1/2 onion, sliced
1 butternut or other winter squash, peeled and diced
1 Tbs olive oil & a dash of salt and pepper
2 Tbs butter
2 garlic cloves, minced
1 tsp smoked paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro

1. Toss diced squash with olive oil and salt and pepper. Roast on a cookie sheet at 350 degrees for 35 minutes, or until cooked, stirring once or twice during roasting.

2. Crumble and brown chorizo in a skillet, adding onion for last 5 minutes of browning.

3. Melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.Toss the sausage and onions and roasted squash with the spiced butter and cilantro. Serve over rice or noodles, if desired.