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Roasted Butternut Squash and Chorizo with Blue Cheese and Brown Sugar Dressing

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Ingredients

1 large large Butternut Squash Butternut Squash
(seeded, peeled, and cut into 1” cubes)
1 large large Onions Onion
(peeled and roughly chopped)
1,5 tbsp tbsp Olive Oil Olive Oil
8 stalk stalk Thyme Thyme
(fresh)
0,75 cups cup Pecan Nuts Pecan Nuts
(Roasted Pecan Pieces)
0,25 cups cup Chorizo Chorizo
(diced)
100 g g Blue Cheese Blue Cheese
(crumbled )
4 slices slice Camemebert Camemebert
tsp tsp Chilli Flakes Chilli Flakes

Warm Brown Sugar Vinaigrette:

tsp tsp Olive Oil Olive Oil
1 tsp tsp Balsamic Vinegar Balsamic Vinegar
0,25 cups cup Brown Sugar Brown Sugar
1 tsp tsp Mustard Mustard
2 tbsp tbsp Shallots Shallot
(minced)
0,25 tsp tsp Salt Salt
0,25 tsp tsp Pepper Pepper

Roasted Butternut Squash and Chorizo with Blue Cheese and Brown Sugar Dressing

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40 min
(0)

Method

  1. Put butternut squash and onion into a medium heat frying pan with the olive oil and strip 4 stalks of thyme of their leaves, to cook with the squash.
  2. Fry, tossing gently every few minutes until sides of squash cubs are browned, and the squash is tender, and the onion is translucent.
  3. While the squash is cooking, combine all dressing all ingredients in a small saucepan and heat gently until sugar is melted, about 2 minutes.
  4. Once cooked, remove the squash, onion, and chorizo to a bowl and scatter over the pecans. Crumble over the blue cheese and toss everything together gently.
  5. When serving (make sure it’s warm!), place a strip of camembert on top of serving to melt as a garnish with additional stalks of fresh thyme, and sprinkle chilli flakes to taste.

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