Garlic Butternut Squash with Chorizo

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The winter months from December to February to me, are all about hibernation, catching up on your favourite TV movies and programmes and eating hearty warm stews. This is a very quick weekday recipe using seasonal vegetable like butternut squash that is at it's best. Trust me when l say, "the sweetness of the butternut squash with the savouriness of the chorizo is like a marriage in heaven.


Prep time 15 mins  Cooking time 10 mins

INGREDIENTS:

1 medium butternut squash

5 cloves of garlic, chopped

1 small onion, quartered

½ tsp chilli flakes

1 Tbsp maggi seasoning

1 spring onion

1 spicy Spanish chorizo ring, cut into 1cm cubes (optional)

Salt, to taste 

METHOD:

1) Cut the butternut squash into one third, for easier cutting into 1" cubes;

2) Parboil them in salted water for 5 minutes, then drain and set aside;

3) Saute the chorizo on medium heat until their oil renders out, then throw in the onion. Omit the chorizo if you are vegetarian.  Saute the onions for 1-2 minutes before adding the garlic;

4) Saute for an extra minute, then add in the butternut squash, chilli flakes, Maggi seasoning and salt, to balance out the sweetness of the squash;

5) Stir for a few minutes and add a few drops of water if the wok becomes too dry. Cook until the squash is softer but still maintain its shape;

6) Serve immediately and garnish the dish with 3 stalks of chopped spring onions.




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