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Squash and Chorizo Jumble
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Squash and Chorizo Jumble

Squash and Chorizo Jumble

with Spinach and Zesty Dressing

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!

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 war 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
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

1

Butternut Squash

1

Ciabatta

60

Chorizo

2

Ground Cumin

1

Lime

125

Baby Spinach

1

Red Onion

1

Coriander

Not included in your delivery

1

Olive Oil

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Nutritional information

Energy (kcal)363 kcal
Energy (kJ)1519 kJ
Fat14 g
of which saturates4 g
Carbohydrate44 g
of which sugars16 g
Protein15 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Grill Pan
Bowl

Instructions

Roast the Veggies
1

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.

Prep Time
2

Tear the ciabatta into roughly 2cm croutons. Roughly chop the coriander (stalks and all). Zest the lime, then chop into wedges.

Make the Dressing
3

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.

Get Frying
4

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.

Wilt the Spinach
5

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!

Time to Eat!
6

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!

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