In a large skillet heat up 2 tbsp of the olive oil and add the butternut squash. Sprinkle it with a pinch of sea salt, the red pepper flakes and paprika. Add the bay leaf and toss everything together to coat then let the squash cubes sear until golden brown on all sides. Stir in 1/4 of the reserved orange zest and deglaze the pan with 1/2 of the orange juice scrapping any brown bits from the bottom of the pan. Allow it to simmer together until the juice evaporates completely and the sugars concentrates and start to caramelize. Remove from heat any keep warm.

Meanwhile in a large cast iron pan/skillet, heat up the rest of the olive oil and sear the chorizo until golden brown on all sides. Move it to the side of the pan and add the brussels sprouts to sautee in all the drippings and juices.

Stir in the reserved orange peels and season with extra black pepper. Once the sprouts start to get some color stir in the rest of the orange juice making sure to scrape all the brown bits from the bottom of the pan. Allow it to simmer until the juices evaporate completely and the sugars start to caramelize leaving the sprouts with a nice golden brown color. Remove from heat and gently combine with the butternut squash and some of the remaining orange zest.

Transfer to a serving bowl and sprinkle with the rest of the reserved orange zest, a drizzle of extra virgin olive oil and the basil leaves. Using a vegetable peeler shave a few flakes of the parmigiano reggianno cheese and serve.