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Ingredients
| 1 large large | Butternut Squash
Butternut Squash (seeded, peeled, and cut into 1” cubes) | ||
| 1 large large | Onions
Onion (peeled and roughly chopped) | ||
| 1 tbsp tbsp | Olive Oil Olive Oil | ||
| 8 stalk stalk | Thyme
Thyme (fresh) | ||
| cups cup | Pecan Nuts
Pecan Nuts (Roasted Pecan Pieces) | ||
| cups cup | Chorizo
Chorizo (diced) | ||
| 100 g g | Blue Cheese
Blue Cheese (crumbled ) | ||
| 4 slices slice | Camemebert Camemebert | ||
| tsp tsp | Chilli Flakes Chilli Flakes |
Warm Brown Sugar Vinaigrette:
| tsp tsp | Olive Oil Olive Oil | ||
| 1 tsp tsp | Balsamic Vinegar Balsamic Vinegar | ||
| cups cup | Brown Sugar Brown Sugar | ||
| 1 tsp tsp | Mustard Mustard | ||
| 2 tbsp tbsp | Shallots
Shallot (minced) | ||
| tsp tsp | Salt Salt | ||
| tsp tsp | Pepper Pepper |
Roasted Butternut Squash and Chorizo with Blue Cheese and Brown Sugar Dressing
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40 min
(0)
Method
- Put butternut squash and onion into a medium heat frying pan with the olive oil and strip 4 stalks of thyme of their leaves, to cook with the squash.
- Fry, tossing gently every few minutes until sides of squash cubs are browned, and the squash is tender, and the onion is translucent.
- While the squash is cooking, combine all dressing all ingredients in a small saucepan and heat gently until sugar is melted, about 2 minutes.
- Once cooked, remove the squash, onion, and chorizo to a bowl and scatter over the pecans. Crumble over the blue cheese and toss everything together gently.
- When serving (make sure it’s warm!), place a strip of camembert on top of serving to melt as a garnish with additional stalks of fresh thyme, and sprinkle chilli flakes to taste.
