The BBC Good Food logo
Squash & chorizo stew

Squash & chorizo stew

By
A star rating of 4 out of 5.26 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A low-fat quick casserole that's great on a cold day and easy to make for a crowd or just one

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal264
low infat9g
saturates4g
carbs35g
sugars19g
fibre5g
protein13g
salt2.17g
Advertisement

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

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.

Goes well with

Recipe from Good Food magazine, November 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.26 ratings
Advertisement
Advertisement
Advertisement

Sponsored content