We put butternut swquash to use in a traybake loaded with chorizo and chickpeas. You drizzle the dish with guindilla chilli salsa, but jalapeños work, too.
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Serves
4
Butternut Squash
Hot Smoked Paprika
Chorizo
Sourdough
Drained Cooked Chickpeas
Parsley
Pickled Guindilla Chilli
Lemon
Honey
Salt
Black Pepper
Olive Oil
Serves
4
Butternut Squash
Hot Smoked Paprika
Chorizo
Sourdough
Drained Cooked Chickpeas
Parsley
Pickled Guindilla Chilli
Lemon
Honey
Salt
Black Pepper
Olive Oil
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Step 1.
Heat your oven to 210°C.
Step 2.
Halve your squash, then scoop out the seeds and cut them into large chunks.
Step 3.
Arrange them on a baking tray and drizzle with olive oil, paprika and salt. Place in the oven to roast for 25 mins.
Step 4.
Cut your chorizo into discs. Cube your sourdough. Rinse your chickpeas in a colander, then pat them dry.
Step 5.
Tip your chorizo and chickpeas into your roasting tray, then return to the oven for 15 mins.
Step 6.
On to your salsa. Finely chop your guindilla chillies and parsley. Add these both to a bowl and zest in your lemon. Add your lemon juice and 4 tbsp of olive oil. Mix to combine, then season to taste with salt.
Step 7.
Drizzle everything in the tray with honey. Nestle your sourdough bread cubes into the tray, then bake for another 12 mins.
Step 8.
Spoon your salsa over the top, then plate up and serve!
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