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Roasted Butternut Squash with Rustic Beans & Chorizo<

Roasted Butternut Squash with Rustic Beans & Chorizo

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Preparation time:
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.

2 user comment(s)

Submitted by nikki @ 4:17am Thursday November 14, 2013
adore this recipe.Unfortunately local sainsburys no longer sell rustic six bean mix.Live nr Exeter, any other suppliers? Thank you
Submitted by daph @ 6:37am Saturday December 07, 2013
Love this recipe. My local Sainsburys has also stopped stocking this bean mix. Waitrose still sell this.
For the Squash:
400g butternut squash, peeled & sliced into fingers
2 tablespoons olive oil
1 teaspoon chopped fresh thyme leaves
Sea salt & ground black pepper
For the Mixed Bean & Chorizo:
350g pack Rustic Six Bean Mix
1 medium white onion, finely chopped
200g chorizo, sliced

3 garlic cloves, sliced thinly
1 teaspoon smoked paprika
2 tablespoons olive oil
400g tin chopped tomatoes
150ml red wine
1 medium bunch flat leaf parsley, chopped
Sea salt & ground black pepper
150ml water
Recommended Wine:
White : Viognier

Recommended Ingredients: