Warm Butternut Squash and Chorizo Salad
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Warm Butternut Squash and Chorizo Salad

Warm Butternut Squash and Chorizo Salad

with Ciabatta Croutons and Greek Style Cheese

This delicious Warm Butternut Squash and Chorizo Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Under 650 calories
Climate Conscious
WeightWatchers
Allergens:
Cereals containing gluten
Milk

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 Time45 minutes
Cooking time35 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Butternut Squash

1 sachet(s)

Central American Style Spice Mix

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Ciabatta

(Contains Cereals containing gluten)

1 unit(s)

Lemon

1 sachet(s)

Dried Oregano

60 grams

Diced Chorizo

50 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Oil for Cooking

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Nutritional information

Energy (kcal)496 kcal
Energy (kJ)2076 kJ
Fat22.2 g
of which saturates8.4 g
Carbohydrate58.9 g
of which sugars21.1 g
Protein20.5 g
Salt3.36 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Zester
Large Bowl
Pan

Instructions

Roast the Butternut
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, sprinkle over the Central American style spice mix, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Add the Pepper
2

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Cut the ciabatta into roughly 2cm chunks. Zest and halve the lemon.

When the squash has roasted for 10 mins, add the sliced pepper to the same baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Return to the oven and roast for the remaining until the peppers are soft and slightly charred, 15-18 mins.

Croutons Time
3

While the veg roasts, pop the ciabatta onto another medium baking tray in a single layer. Drizzle with oil, sprinkle over the dried oregano, then season with salt and pepper. Toss to coat well.

Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

Fry the Chorizo
4

In the meantime, heat the oil (see pantry for amount) in a medium frying pan on medium-high heat.

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. 

Once browned, carefully drain the oil from the chorizo into a large bowl for the dressing. Set the chorizo aside.

Make your Dressing
5

Squeeze the juice of the lemon into the bowl of chorizo oil. 

Add a good pinch of lemon zest and sugar for the dressing (see pantry for amount). Season with salt and pepper, then mix well. 

Assemble and Serve
6

When everything's ready, add the roasted butternut squash, pepper, croutons and baby leaf salad to the dressing and toss well. Taste and season with more salt and pepper if needed.

Share the warm salad between your serving bowls. 

Crumble over the Greek style salad cheese and sprinkle over the chorizo to finish.

Enjoy!

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