Nici Wickes: New season Butternut and Chorizo

Author
Newstalk ZB,
Publish Date
Sat, 10 Apr 2021, 10:42AM
Photo / Todd Eyre
Photo / Todd Eyre

Nici Wickes: New season Butternut and Chorizo

Author
Newstalk ZB,
Publish Date
Sat, 10 Apr 2021, 10:42AM

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.  

Serves 2-4  

1 butternut pumpkin 

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  

Dressing:  

½ cup yoghurt or sour cream  

1 tbsp pomegranate molasses  

Squeeze of lemon juice 

  1. Heat oven to 200 C. Line a shallow roasting dish with baking paper. 
  2. 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.  
  3. Whisk together dressing ingredients.  
  4. Serve with a handful of fresh coriander and drizzle in dressing.    

Nici’s notes:  

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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