Chorizo And Butternut Squash. Chorizo & butternut squash risotto Butternut Squash Risotto, Chorizo, Fried Rice, Supper, Yummy Add the onion, garlic, red bell pepper, and salt and cook until tender, about 4 minutes. This chorizo and butternut squash pasta checks all the boxes: Cozy fall flavors (chorizo, roasted squash, crispy sage!) A mixture of textures; Creamy without being heavy (you will never ever find an alfredo sauce here, sorry!) Will feed an army or at least 4 very hungry teenagers; Ingredients For Butternut Squash Pasta
Butternut Squash & Chorizo Risotto Jo's Kitchen Larder from www.joskitchenlarder.com
Preheat oven to 200°C / 400°F: Cut off the tops of the garlic head and place in one of the squash halves.Drizzle with olive oil We used chicken chorizo but an authentic pork chorizo would taste delicious as well
Remove casing from chorizo.Using your fingers, break up chorizo into small pieces Garlic powder: adds a more savory aroma and flavor Heat the olive oil in a large nonstick skillet over medium heat
Chorizo & butternut squash risotto Butternut Squash Risotto, Chorizo, Fried Rice, Supper, Yummy. Roast the squash and garlic: Place the butternut squash skin-side down on a baking sheet.Put the garlic (cut side up) into one-half of the squash Break up chorizo into small pieces and cook until completely cooked through
Butternut Squash & Chorizo Risotto Jo's Kitchen Larder. Add butternut squash and onion to reserved skillet and cook over medium-high, adding more oil if needed and stirring occasionally, until golden brown and tender, 10-15 minutes Remove casing from chorizo.Using your fingers, break up chorizo into small pieces