I love sweet and spicy together and this easy dish delivers this happy pairing in abundance. Everything goes into one pot then bakes in the oven for 40 minutes. Butter beans are a great substitute for carbohydrates as they fill you up and burn slowly. You can use non-spicy chorizo but I recommend adding 1 tsp of smoked paprika if you do. This is one of my recipes that I freeze in a foil container then pop into the oven at 175° Fan for 25 minutes on a day when I don’t want to cook.
Serves 2 Adults & 2 Kids
1 butternut squash
1 spicy chorizo ring
240g drained tinned butter beans
1 red onion
4 tbsps olive oil (half regular, half garlic oil)
1/4 tsp salt
2 tbsp dried parsley
- Pre-heat the oven to 195°C (175°C Fan). Peel the butternut squash (this is easier if you cut the thinner top part away from the bulbous bottom part). Cut the flesh into cubes (about twice the size of a dice) discarding the seeds.
- Slice the chorizo into discs. Heat the oil in a large skillet or Dutch oven with a lid, on a medium high heat. Cook the chorizo in the hot oil for a couple of minutes then add the squash, sprinkle over the salt and cook for another minute.
- Peel and slice the onion and drain the butter beans then add to the pan and stir to toss everything in the oil. Pop the lid on a bake in the oven for 40 minutes then sprinkle over the parsley, stir and serve.