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Butternut squash, chorizo, green beans, radiccio and pine nuts Recipe

Ingredients for people

  • Butternut squash : 1 whole
  • Fennel seed(s) : 10 g
  • Cumin seed(s) : 10 g
  • Olive oil : 50 ml
  • Lemon(s) : 1 whole
  • Chorizo : 100 g
  • Green bean(s) : 150 g
  • Radiccio(s) : 1 whole
  • Pine kernel(s) : 30 g
  • Smoked sea salt : 10 g
  • Freshly ground black pepper : 6 Turn
Method
  • 1

    Preheat the oven to 180'C.

  • 2

    Peel and dice the butternut squash and then place in a roasting tray with olive oil and the fennel and cumin seeds. Transfer to the oven and cook for 15 to 20 minutes until golden and tender.

  • 3

    If necessary, peel the chorizo and then cut the meat into small dice. Place in a cold frying pan and add olive oil. Turn up the heat and cook until the chorizo becomes crispy.

  • 4

    Top and tail the green beans and then blanch in boiling water for 2 to 3 minutes. Remove from the pan and leave to stand.

  • 5

    Zest and juice the lemon. Finely shred the radiccio. Toast the pine nuts until golden.

  • 6

    Mix all the ingredients together, ensuring you add the oil from cooking the chorizo and the lemon zest and juice as the dressing. Season to taste and serve in a big bowl.

Chef's tip

«Use different types of squash depending on the season, such as summer squash or pattie pans.»

A hearty, flavoursome salad of roasted butternut squash, spicy chorizo, green beans, radiccio and crunchy pine nuts.

Rate this recipe :

(10 votes)

  • Preparation  10mins
  • Cooking time  20mins
  • Rest time  5mins

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