We love good Squash and Chorizo Jumble and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Always refer to the product label for the most accurate ingredient and allergen information.
Preheat your oven to 200°C. Trim the top from the butternut squash (no need to peel) then halve lengthways and scoop out the seeds. Chop it widthways into 2cm lengths, then chop into 2cm chunks. Peel the red onion then chop into six wedges. Pop the squash and onion on a large baking tray, drizzle with oil and sprinkle over the ground cumin and a pinch of salt and pepper. Toss to coat then roast on the top shelf of your oven until golden, 30-35 mins. Turn halfway through cooking.
Tear the ciabatta into roughly 2cm croutons. Roughly chop the coriander (stalks and all). Zest the lime, then chop into wedges.
In a small bowl, combine the olive oil (see ingredients for amount), lime zest, half the lime juice, half the coriander and a pinch of salt and pepper.
About 10 mins before the veggies are cooked, heat a drizzle of oil in a large frying pan on medium heat and once hot add the chorizo and torn ciabatta croutons. Cook, stirring occasionally until both ingredients have crisped up, taking care not to burn the chorizo, 5-6 mins. Remove from the heat and set aside.
Once the veggies are done, switch off the oven and remove the tray. Scatter the spinach over the squash and onions and return to the now switched off oven for a minute or two, while you get ready to serve. tTIP: The spinach will quickly wilt in the heat of the oven!
In a large bowl, toss together the chorizo, ciabatta croutons, remaining coriander, veggies and spinach. Divide between plates then top with the dressing and remaining lime wedges (on the edge). Dig in!