Butternut squash & chorizo canape
Butternut squash & chorizo canape

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, butternut squash & chorizo canape. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Butternut squash is one of our favorite fall staples. Butternut squash is an orange-fleshed winter squash, celebrated for its versatility and sweet, nutty flavor. Though commonly thought of as a vegetable, butternut squash is technically a fruit.

Butternut squash & chorizo canape is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Butternut squash & chorizo canape is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook butternut squash & chorizo canape using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Butternut squash & chorizo canape:
  1. Take 600 g butternut squash
  2. Get 250 g chorizo
  3. Make ready Flat leaf parsley leaves
  4. Take For the Marinade
  5. Make ready 2 tbsp olive oil
  6. Take 2 pitches sea salt
  7. Prepare Pinch course black pepper
  8. Take 1 tsp fennel seeds
  9. Take 1/2 tsp ground cumin

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Steps to make Butternut squash & chorizo canape:
  1. Preheat the oven to 180 c.
  2. Combine all the marinade ingredients in a bowl. Slice the butternut squash into 1 inch slices. Peel then cut into 2cm neat cubes. Try to make them all the same size. Add to the marinate mixture and give it a good stir, ensuring all the squash is covered with the marinade. Put onto a lined baking sheet with space surrounding each cube. Bake in the oven for 20 minutes or until the sides are slightly crisp and the squash it cooked through.
  3. Cut the chorizo into 1cm slices and fry in the oil for a few minutes on each side. drain on paper towels to remove the oil.
  4. Using a cocktail stick and skewer through a whole flat leaf parsley leaf, then the butternut squash, then the chorizo. Serve whilst the squash is still warm.

Butternut squash is a type of winter squash native to the Americas. Technically a fruit, it has long been utilized as a complete source of vegan protein by native populations when also paired with corn. Butternut squash, sage, sourdough crumbs and parmesan are baked together in a dish that is perfect comfort food for autumn. Hard to cut into, but totally worth it. Roasting butternut squash is super easy and definitely worth the extra time.

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