NEW SEASON BUTTERNUT & CHORIZO
Though butternuts and other pumpkin is available year-round and we know it’s a good keeper, it’s fabulous to have it fresh out of the garden too.
1 butternut pumpkin
2 tbsps olive oil
1 tsp smoked paprika
2-3 chorizo sausages
2 spring onions, cut into 5cm lengths
Salt & pepper to season
Handful fresh coriander
½ cup yoghurt or sour cream
1 tbsp pomegranate molasses
Squeeze of lemon juice
- Heat oven to 200 C. Line a shallow roasting dish with baking paper.
- Halve butternut, scoop seeds and cut each half into 3-4 slices. Lay in dish and drizzle over oil and paprika, toss to coat and arrange in a single layer. Pinch out sausage meat from casings into walnut-sized balls and add these to dish. Scatter over spring onions and season with salt and pepper. Roast for 30-40 minutes or until butternut is soft and golden.
- Whisk together dressing ingredients.
- Serve with a handful of fresh coriander and drizzle in dressing.
Butternut has quite thin skin and once roasted it’s fine to eat.
Substitute the chorizo for chunks of bacon, adding it when pumpkin begins to soften.
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