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Squash and Chorizo Jumble

Squash and Chorizo Jumble

with Spinach and Zesty Dressing

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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!

Allergens:Cereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Butternut Squash

1 unit(s)

Red Onion

1 unit(s)


(ContainsCereals containing Gluten)

1 pack(s)


1 bag(s)

Baby Spinach

1 unit(s)


1 pot(s)

Ground Cumin

1 bunch(es)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1519 kJ
Energy (kcal)363 kcal
Fat14.0 g
of which saturates4.0 g
Carbohydrate44 g
of which sugars16.0 g
Protein15 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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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!