I love the flavours that chorizo adds to dishes. Add chicken stock ,rice, chilies and fresh corn. Add the chorizo, stir and fry gently for 3 minutes. Add the spinach and stir in slowly until wilted. 1/3 cup of cored apple, chopped. 2 tablespoons olive oil; 2 pinches sea salt and a pinch of coarse black pepper; half teaspoon ground fennel seeds ; 1/8th teaspoon ground cumin; baking sheet lined with parchment. There are some fab flavours in this stew, aren’t there? Thanks for your kind comments. I have a scrapbook of neatly pasted recipes (from my pre-children days) and a huge stash of ripped out pages from magazines that I’ll almost definitely never make! Ingredients. A light scrape usually takes the waxy, rough peel off fairly easy. Angela x, Thanks, Angela. Season with salt and pepper and simmer 5 minutes. Then add in the butternut squash, stir and fry … Molly O'Neill, "Paula Wolfert's World of Food". Add the butternut squash and sweet potatoes, cover with vegetable stock and leave to cook until … Eb x, I love each and everyone of the ingredients in the stew. Just my kind of food. Place the stew in a large serving bowl and garnish with the chorizo and rosemary. It should not be considered a substitute for a professional nutritionist’s advice. Cook until golden, 7 to 10 minutes. Put the butternut squash in a roasting tray and drizzle with 1 tbsp of the oil. Cook until rice is … I reckon this would work very nicely in veggie form – maybe with some Quorn sausages and a teaspoon of paprika? I am totally addicted to foodie magazines, I absolutely love them. Mine too…and me for that matter! When the squash is cooked, increase the heat to medium and stir in the cooked onions, the whiting and the squid. I was right! Serve with a spoonful of yoghurt and the couscous. This is my easy version of a beef and butternut squash stew recipe, it’s quick to make and tastes fabulous! Bring to a boil. I have large notepads bulging with ripped out sheets from magazines (from years ago) waiting to be stuck in…… doh! roughly half a large one, chopped into 1cm chunks, « Very Easy Mediterranean Chicken Traybake, Thai Chicken Traybake and Vita Coco Coconut Oil Review ». The spiciness of the chorizo balances out the sweetness of the butternut squash perfectly. I’m so with Mr E – I love mashed potato – it’s pretty much the ultimate comfort food! Use this time to cook your mashed potatoes and prepare your kale. Meanwhile, heat a pan over medium-high heat. I did not have sweet potatoes so he suggested using butternut squash which I had on hand and gave it a shot. Serve with mashed potato and kale for an easy but hearty, warming dinner. This site uses Akismet to reduce spam. Roasting the squash adds a touch of caramelisation, which takes the flavour even further. Required fields are marked *. Heat a large saucepan over a moderate heat, add the olive oil and once the oil is hot add the chorizo. Break up chorizo … Add the butternut squash and red pepper fry for another couple of minutes whilst stirring. Next, add in the tinned tomatoes and stock (or water) plus some salt and pepper. Return the stock to the pan and bring to a boil. While squash is baking heat large saucepan over medium heat and add 1 tbsp olive oil olive and cook until onion is translucent. NYT Cooking is a subscription service of The New York Times. Remove the sausage from the pan with a slotted spoon, set it aside and add the diced onions to the pan. I’d clearly have to change the chorizo (sorry) , but with a few chunks of vegetarian sausage or ‘meat’ balls Mr E would be a very happy man…..especially as you’ve served it with mashed potato – he always says you can never have enough mash (well any potato really) 😉 I’m hoping to make Sarah’s chocolate Potato cakes but the challenge will be to hide a portion of mash from him! Thanks for commenting! Cover with a lid and cook on a low heat for 5 minutes until the onions have softened but are not brown. Add cayenne, diced tomatoes, reserved broth, and butternut squash. This stew is adapted from a recipe I found in an old edition of Waitrose Weekend (that lovely free weekly newspaper you get in Waitrose stores). Strain the stock and discard the solids. Once you’ve peeled the squash, grab your cutting board, and cut the squash across the width of it. This preparation, however, started off as a soup. Jamie’s approach is so basic I immediately questioned it. I liked the recipe but fancied the kale separately and I also thought it would go brilliantly with mashed potato. Cook until golden, 7 to 10 minutes. Put half the butternut squash and the chorizo slices in a roasting tin and drizzle with 1 tablespoon of olive oil. However if you fancied making this a simple one pot stew, you could just stir the raw kale into the stew about 5 minutes before the stew is ready and serve with some crusty French bread instead. Preheat the oven to 200 ° C/gas mark 6. Ingredients. To serve, check the seasoning and … Place over medium heat and bring to a boil. Hi and welcome to Easy Peasy Foodie! Sometimes, a big bowl of new foods (or just a new recipe of familiar foods) all mixed together can be overwhelming for kids (and … My favourites include Olive, Easy Cook, Eat In and Jamie Magazine. Slice the chorizo (it doesn't matter how thickly or thinly, that's up to you) or dice it. (Overcooked kale is a bit yucky!). Gah! 2. One large butternut squash; 1 pound chorizo; 1 bunch of parsley leaves; For the marinade. Add Chorizo to pan and cook for 6-8 mins crumbling chorizo as it cooks. Orecchiette with chorizo sausage and roasted butternut squash … Great looking stew though! 8 ounces fresh chorizo, casing removed (if vegan can use soy chorizo) 1 large shallot, chopped. Meanwhile, in a large skillet over medium-low heat, melt the butter and fry the chorizo until browned, about 10 minutes. When the squash and carrots are soft, squash about half of them into the sauce using the back of a wooden spoon to create a thick sauce. Add the chorizo, stir and fry gently for 3 minutes. Perfect for chilly evenings. Add the beans and wine, reduce the heat and simmer, uncovered, for 60 to 90 minutes until the beans are just tender. That giant pile of chopped veggies and chorizo sausage were supposed to be dumped into a hot pot with some hot oil altogether. How to Cook Beef and Butternut Squash Stew. Easy Yellow Split Pea and Spinach Dhal (Vegan). 15 mins Ingredients. This looks delicious. Preheat the oven to 400° mix ingredients for the marinade together in a bowl. How do I cut a Butternut Squash for Stew? Eb x, Ha ha! Cut the peeled, deseeded squash into bite-sized chunks. Drizzle 2 tablespoons of olive oil into a wide, deep saucepan and add the diced onion. Eb x, Your email address will not be published. But sometimes, when I have the time, I go through all my old magazine cutouts  and choose a few that will actually get made! The original recipe was similar to the one I make below but in the original recipe the kale was stirred into the stew just before the end. I used an enameled cast iron pot to cook this in, it’s my favorite pot of all time. 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