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NEW SEASON BUTTERNUT & CHORIZOÂ
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. Â
Serves 2-4Â Â
1 butternut pumpkinÂ
2 tbsps olive oil Â
1 tsp smoked paprika Â
2-3 chorizo sausages Â
2 spring onions, cut into 5cm lengths Â
Salt & pepper to season Â
Handful fresh coriander Â
Dressing:Â Â
½ cup yoghurt or sour cream Â
1 tbsp pomegranate molasses Â
Squeeze of lemon juiceÂ
- Heat oven to 200 C. Line a shallow roasting dish with baking paper.Â
- 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. Â
- Whisk together dressing ingredients. Â
- Serve with a handful of fresh coriander and drizzle in dressing.   Â
Nici’s notes: Â
Butternut has quite thin skin and once roasted it’s fine to eat.Â
Substitute the chorizo for chunks of bacon, adding it when pumpkin begins to soften.Â
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