Butternut Squash And Chorizo Hash Food

BUTTERNUT SQUASH AND CHORIZO HASH

Steps:

• Heat oil in a large heavy skillet (preferably cast iron) over medium-high. Cook chorizo, breaking up into small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer to a bowl with a slotted spoon; reserve skillet with fat.
• Add butternut squash and onion to reserved skillet and cook over medium-high, adding more oil if needed and stirring occasionally, until golden brown and tender, 10-15 minutes. Stir in chorizo and season with salt. Squeeze a lime wedge over and top with cilantro. Serve with additional lime wedges for squeezing over.

ROASTED BUTTERNUT SQUASH AND SOY CHORIZO ENCHILADAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place cubed butternut squash and chopped onion in a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat.
• Roast in the preheated oven until tender, about 20 minutes.
• Meanwhile, heat a pan over medium-high heat. Add soy chorizo; cook and stir until browned, 5 to 7 minutes.
• Reduce oven heat to 350 degrees F (175 degrees C). Stir the roasted squash, onion, chorizo, and 2 tablespoons cilantro together in a medium bowl.
• Stir salsa and yogurt together in another bowl. Pour a thin layer over the bottom of a 9x13-inch baking dish or two 8-inch square dishes. Dip 1 tortilla into the sauce; fill with about 1/3 cup of the squash mixture and 1 tablespoon cheese. Roll up and place seam-side down in the baking dish. Repeat until all the squash mixture is used up. Cover enchiladas with remaining salsa mixture and cheese.
• Bake in the preheated oven until cheese has melted is is starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with avocado and remaining cilantro.

SQUASH & CHORIZO STEW

Steps:

• Heat a large pan, add the chorizo, then cook over a high heat for 2 mins until it starts to release its red oil. Lift the chorizo out of the pan, then add the onion and fry for 5 mins until starting to soften.
• Tip in the passata, squash and chorizo, bring to the boil, then cover and cook for 15-20 mins until the squash is softened, but not broken up. If you need to, add a little water during cooking. Season to taste, then serve in bowls scattered with parsley.

BUTTERNUT & CHORIZO SPAGHETTI

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the squash and chorizo onto a roasting tray, season, then toss in the oil. Roast for 20 mins, adding the tomatoes and two-thirds of the sage for the final 5 mins cooking.
• Meanwhile, cook the spaghetti. Drain, then toss with the roasted ingredients and any cooking juices from the tray. Serve sprinkled with the remaining sage and grated parmesan, if using.