Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, butternut squash & chorizo canape. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Butternut squash & chorizo canape is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Butternut squash & chorizo canape is something that I’ve loved my whole life. They are fine and they look fantastic.
Butternut Squash Recipes Soups, casseroles, and stews–all made with sweet and golden butternut squash. You'll love how it tastes in muffins, pies, risottos, and pasta dishes, too. Cooking butternut squash, with its hard, thick shell, can seem daunting.
To get started with this particular recipe, we have to first prepare a few components. You can cook butternut squash & chorizo canape using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash & chorizo canape:
- Make ready 600 g butternut squash
- Prepare 250 g chorizo
- Make ready Flat leaf parsley leaves
- Make ready For the Marinade
- Get 2 tbsp olive oil
- Prepare 2 pitches sea salt
- Take Pinch course black pepper
- Take 1 tsp fennel seeds
- Make ready 1/2 tsp ground cumin
Baked Butternut Squash Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe—it could almost be dessert! —Heidi Vawdrey, Riverton, Utah Butternut squash is a versatile fall ingredient that can be used in soups, casseroles, and even desserts. Better yet, they warm up pretty much any fall dish from pastas to soups to stuffings. If you want more winter squash recipes,.
Steps 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 in particular is a seriously sweet and creamy autumn hero, and it's perfect to use in everything from easy weeknight dinners to Thanksgiving side dishes. By the way, the easiest way to peel a butternut squash is with a plain old vegetable peeler. Peel it, then cut off the ends, slice down the middle, scrape out the goosh and seeds and then chop it up per your recipe instructions. Butternut squash is a type of winter squash native to the Americas. Technically a fruit, it has long been utilized as a complete source of vegan protein by native populations when also paired with corn and beans.
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