Squash & chorizo stew
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 4 out of 5.29 ratingsRate
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A low-fat quick casserole that's great on a cold day and easy to make for a crowd or just one
Easily halved
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Ingredients
Nutrition
Units:
MetricUS
-
140g chorizo
thickly sliced
-
1 onion
chopped
-
680g jar passata
-
1 butternut squash
(approx 1kg/2lb 4oz), peeled and cut into 1-2cm chunks
-
flat-leaf parsley
chopped
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Nutrition: per serving
-
kcal264
-
fat9g
low
-
saturates4g
-
carbs35g
-
sugars19g
-
fibre5g
-
protein13g
-
salt2.17g
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Method
-
step 1
Heat a large pan, add the chorizo, then cook over a high heat for 2 mins until it starts to release its red oil. Lift the chorizo out of the pan, then add the onion and fry for 5 mins until starting to soften.
-
step 2
Tip in the passata, squash and chorizo, bring to the boil, then cover and cook for 15-20 mins until the squash is softened, but not broken up. If you need to, add a little water during cooking. Season to taste, then serve in bowls scattered with parsley.
RECIPE TIPS
NO PASSATA?
If you don’t have a jar of passata, blend 2 x 400g cans chopped or whole plum tomatoes until smooth.
Recipe from Good Food magazine, November 2007
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A star rating of 4 out of 5.29 ratings
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