Butternut squash has a deliciously clean and sweet taste. It is especially popular in winter dishes as it is a winter squash. My favourite way to cook this beauty is roasting. Because of its naturally sweet flavour, it is an excellent companion to salty chorizo.
Serves 2
1 small butternut squash, roughly chopped
250g chorizo, sliced
1 onion, finely chopped
160g arborio rice
300ml chicken stock
1 small glass of white wine
100ml creme fraiche
1. Preheat the oven to 180 degree. Place the chopped butternut squash in a roasting tin, add a splash of rapeseed oil and seasoned with salt and better. Ensure the butternut squash is smothered with oil. Place it in the oven and bake for 30 minutes or until golden and soft.
2. Meanwhile, in a large pan, cook the chorizo for 8 minutes. It should be looking crispy and the aroma starting to fill the kitchen.
3. Spoon up the chorizo and leave them to rest on a plate. In the same pan, add the onion and cook for 5 minutes or until its soften.
4. Now, add in the arborio rice and the chorizo, stir for a couple of minutes. Pour in the white wine and cook on a medium heat until most of the liquid is evaporated.
5. Turn the heat down and gradually pour in the stock one ladleful at a time. Be sure to stir the mixture regularly and pour in more stock when it is absorbed by the rice. Cook for approximately 25 minutes.
6. For the butternut squash, once it is cooked, take it out of the oven to cool. Keep a dozen or so aside and blitz the rest to a smooth texture in a food processor or use a handheld blender.
7. Mix the smooth and diced butternut squash into the rice mixture.
8. Stir in the creme fraiche just before serving.
1 small butternut squash, roughly chopped
250g chorizo, sliced
1 onion, finely chopped
160g arborio rice
300ml chicken stock
1 small glass of white wine
100ml creme fraiche
2. Meanwhile, in a large pan, cook the chorizo for 8 minutes. It should be looking crispy and the aroma starting to fill the kitchen.
3. Spoon up the chorizo and leave them to rest on a plate. In the same pan, add the onion and cook for 5 minutes or until its soften.
4. Now, add in the arborio rice and the chorizo, stir for a couple of minutes. Pour in the white wine and cook on a medium heat until most of the liquid is evaporated.
5. Turn the heat down and gradually pour in the stock one ladleful at a time. Be sure to stir the mixture regularly and pour in more stock when it is absorbed by the rice. Cook for approximately 25 minutes.
6. For the butternut squash, once it is cooked, take it out of the oven to cool. Keep a dozen or so aside and blitz the rest to a smooth texture in a food processor or use a handheld blender.
7. Mix the smooth and diced butternut squash into the rice mixture.
8. Stir in the creme fraiche just before serving.
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