This is from a magazine I picked up at the airport and a recipe by MasterChef 2005 winner Thomasina Miers. It is also a bit fussier than I would normally put up with – it was the squash-cumin combination that got my attention. I am told that the effort was worth it, hence blogging it here for reference and others’ enjoyment.
Preparation time: 15 minutes (that’s optimistic, it’s more like 30 minutes what with peeling the squash).
Cooking time: 40 minutes
1 small butternut squash de-seeded and cut into 5cm pieces
1 dried chilli, chopped
1 tsp ground cumin seeds
handful of oregano or marjoram
2 red onions, chopped
punnet of baby tomatoes
small bunch coriander, chopped
4 large chorizo cooking sausages, bias cut into long rounds
150g cooked borlotti or pinto beans (I didn’t have any of these so left out, hardly noticed!)
100g Pecorino cheese
Step 1: Preheat oven to 190C/375F/gas mark 5. Put squash, chilli, cumin and oregano in a roasting dish, coat lightly with oil, season. Roast for 15 mins and add onion. Roast for 10 mins then add tomatoes. Roast for a final 10 mins.
Step 2: Pound the coriander leaves to a paste with a pestle and mortar, then add a pinch of salt. Cover with olive oil.
Step 3: Over a medium heat, fry chorizo 2 to 3 mins. Drain.
Step 4: Mix the veg and beans with coriander oil, spinach and chorizo. Add shaved Pecorino and oil.
The result is very tasty indeed.