Butternut squash & chorizo canape. This variety of squash is widely cultivated under warmer climates of South. Technically a fruit, it has long been utilized as a complete source of vegan protein by native populations when also paired with corn. Hard to cut into, but totally worth it.
It's a side worth sharing for the autumn season.
It's yellow-orange in color and has a smooth surface and an elongated shape.
It has a sweet, nutty flavor.
You can cook Butternut squash & chorizo canape using 9 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Butternut squash & chorizo canape
- It's 600 g of butternut squash.
- You need 250 g of chorizo.
- You need of Flat leaf parsley leaves.
- Prepare of For the Marinade.
- It's 2 tbsp of olive oil.
- It's 2 of pitches sea salt.
- You need Pinch of course black pepper.
- It's 1 tsp of fennel seeds.
- You need 1/2 tsp of ground cumin.
You'll love this protein and fiber packed meal!
Butternut squash & chorizo canape instructions
- 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..