1-Start by preheating your oven to 425°F to roast the squash, which takes about 20-25 minutes with olive oil, salt, pepper, garlic powder, onion powder, and cinnamon for that warm, cozy taste.

2-Once that’s done, reduce the oven to 375°F and move on to browning the chorizo in olive oil, then cook the diced red onion with salt, pepper, and sage in the same pan to build those layers of flavor.

3-Next, combine the bread cubes with the cooked chorizo, onions, sage, and roasted squash in a big bowl it’s like mixing up a tasty adventure.

4-Whisk together the heavy cream, egg, chicken stock, and Parmesan to create a custard that coats everything perfectly.

5-In a casserole dish sprayed with nonstick coating, layer half the mixture, add dollops of goat cheese and fig jam, then top with the rest for a beautiful bake that takes 30-35 minutes until it’s crispy and browned.

6-Let it cool a bit before serving to let the flavors settle, and you’ll have a dish that’s ready in about 1 hour and 5 minutes total.