Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, butternut squash & chorizo canape. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Butternut Squash with Onions and Pecans "Wonderful recipe for squash! Chef John's Ham and Butternut Spaghetti "This is so fabulous! It has become the request for birthday dinners!" - tdcron.
Butternut squash & chorizo canape is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Butternut squash & chorizo canape is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook butternut squash & chorizo canape using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Butternut squash & chorizo canape:
- Get 600 g butternut squash
- Make ready 250 g chorizo
- Make ready Flat leaf parsley leaves
- Get For the Marinade
- Get 2 tbsp olive oil
- Make ready 2 pitches sea salt
- Prepare Pinch course black pepper
- Get 1 tsp fennel seeds
- Take 1/2 tsp ground cumin
Halve squash lengthwise; remove and discard seeds. Butternut squash is an orange-fleshed winter squash, celebrated for its versatility and sweet, nutty flavor. Though commonly thought of as a vegetable, butternut squash is technically a fruit. Get delicious butternut squash recipes including butternut squash cake, butternut squash soup, butternut squash casserole and more butternut squash recipes.
Instructions to make Butternut squash & chorizo canape:
- Preheat the oven to 180 c.
- Combine all the marinade ingredients in a bowl. Slice the butternut squash into 1 inch slices. Peel then cut into 2cm neat cubes. Try to make them all the same size. Add to the marinate mixture and give it a good stir, ensuring all the squash is covered with the marinade. Put onto a lined baking sheet with space surrounding each cube. Bake in the oven for 20 minutes or until the sides are slightly crisp and the squash it cooked through.
- Cut the chorizo into 1cm slices and fry in the oil for a few minutes on each side. drain on paper towels to remove the oil.
- Using a cocktail stick and skewer through a whole flat leaf parsley leaf, then the butternut squash, then the chorizo. Serve whilst the squash is still warm.
Butternut squash stars in all kinds of favorite fall recipes such as soups and pasta and goes on shining into the holiday season in side dishes (cue the creamy gratin) and as a show-stopping Thanksgiving pie. We're fans, so you know we'll be roasting and baking butternut squash through the fall and into winter for purées, soups, and so much more. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
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