On a recent trip to Lidl, armed with the shopping list to complete my menu plan, I added a butternut squash that wasn’t actually required. But I do love them.
Once home, I put a shout out on Facebook to see if my friends had any unusual recipes as I normally make a risotto or cut into wedges and roast. There were some really nice suggestions but my friend Claire from In The Frame Designs came up with something that sounded too good to not try. Her version has chorizo but after a bit of a think, we decided that a little extra oil and the addition of paprika and garlic with veggie sausages would kinda work. And it does. It really does!
- A butternut squash
- A punnet of cherry tomatoes, halved
- Veggie sausages of choice (I am a big fan of Quorn), par-cooked and sliced
- Garlic cloves, peeled
- Chilli flakes
- Cumin seeds
Start by peeling and cutting the squash in to cubes, coat with oil, chilli flakes and cumin seeds. Roast at 180 for 30 minutes. Add the cherry tomatoes and put back into the oven for 25 minutes, Then add your sausages, garlic cloves and a paprika and continue roasting for another 10 minutes.
Remember, a little more oil than normal as you want to replicate the oil from the chorizo as it makes the ‘sauce’ and the quantities of the flavouringing are up to you. Munchkin isn’t a fan of really spicy so I don’t go heavy with the chilli flakes, however, we all love garlic, so I add plenty.
It is incredibly tasty – very moreish indeed – and we’ve had this a couple of times now. Mr Six loves it so much that he wants to try the mixture as a pasty filling…