Roasted Butternut Squash with Rustic Beans & Chorizo

Submitted By:
JHP


No. of Servings:
4 Preparation time:
Course:
Main Cooking time:
Cooking Instructions:
For the roasted squash and thyme: Pre-heat the oven to 180°c; place all the ingredients in a bowl and tumble using your hands until all of the butternut squash is coated with the thyme and olive oil; heat a baking tray in the oven; pour the butternut squash in the baking tray; roast for 20mins or until soft and golden brown.
For the mixed bean and chorizo: Put the olive oil and the garlic into a saucepan on a moderate heat until the garlic begins to soften; add the sliced chorizo and cook until the slices start to brown, then add the chopped onions, paprika and continue to cook for 5 minutes; add the red wine and simmer until the wine has reduced by half; add the tinned tomatoes and the beans followed by the salt, pepper, flat leaf parsley & water, and simmer for 20 minutes.
To serve: Spoon the stew into a large bowl, place butternut squash on top and serve with warm chunky bread, or a bowl of steamed basmati rice.