Squash & chorizo stew

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Good Food

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Recipe by Good Food

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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.
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.

No passata?

If you don't have a jar of passata, blend 2 x 400g cans chopped or whole plum tomatoes until smooth.

Per serving

264 kcalories, protein 13g, carbohydrate 35g, fat 9 g, saturated fat 4g, fibre 5g, salt 2.17 g

Latest comments and suggestions

• Anne

  14 November 2007

  Anne rated and commented on this recipe

  

  This is a lovely dish. Easy & tasty.I added cumin seeds & a small cinnamon stick when frying the onions, & a tin of butter beans towards the end of cooking to add to the nutritional value.

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• fay

  14 December 2007

  fay commented on this recipe

  Very tasty and surprisingly quite filling. Will make again.

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• fay

  14 December 2007

  fay rated this recipe

  

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• CARRIE

  22 January 2008

  CARRIE rated and commented on this recipe

  

  Very nice dish but I found it needed another 20 mins to soften the squash - maybe I did the chunks too large?

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• Anne Powell

  24 January 2008

  Anne Powell rated and commented on this recipe

  

  Fabulous recipe - I added a little Italian seasoning dried herbs and sprinkled the food with chopped fresh coriander. We simply loved this food.

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• Taz

  03 February 2008

  Taz rated and commented on this recipe

  

  A great easy recipe, but we felt it needed another vegetable added. Not sure what though!

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• Chris

  05 February 2008

  Chris rated and commented on this recipe

  

  Real nice and quick too. Next time I'd add some more spice to it but it was very filling and will be making it again.

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• Co

  14 July 2008

  Co rated and commented on this recipe

  

  This was delicious, I did add a can of pinto beans to it to bulk it out, we all loved this, will definatley make again!

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• Tora

  15 December 2008

  Tora rated and commented on this recipe

  

  I added a green pepper in chunks and fried with the onion, then added a pinch of chilli powder and a veggie stock cube with the passata. Also added some cooked white beans at the end. Turned out very nice, but I think I will use closer to 200 g chorizo next time - it'll improve the taste and texture even if it makes it a little bit less healthy.

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• Cat

  11 February 2009

  Cat rated and commented on this recipe

  

  Absolutely delicious! I left out the parsley, which I hate, and added some smoked paprika to the passata for a bit of added spice, plus a tin of cannelini beans to make it more substantial - I'll definitely have this again next time a squash turns up in my veg box!

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• HelenB

  28 April 2009

  HelenB rated and commented on this recipe

  

  We made this last night and will definitely be making it again. Tweaked the recipe slightly by adding in a couple of cloves of garlic, a chilli and a green pepper to the base. we didn't have passata so just used a tin of chopped tomatoes. Next time we would add in some cannelini beans to bulk it out so we wouldn't need bread. Although it was really good with garlic bread. Looking forward to the leftovers on a jacket potato for lunch today too!

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• Jules

  22 October 2009

  Jules commented on this recipe

  Made this twice, added butter beans, garlic, red pepper italian herbs and dried chilli all of which improved an already delicious autumnal dish.

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Ingredients

• 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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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Low-fat

Ingredients

• 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

Per serving

264 kcalories, protein 13g, carbohydrate 35g, fat 9 g, saturated fat 4g, fibre 5g, salt 2.17 g

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