Butternut Squash, Kale Bean and Chorizo Stew

Feeing hot hot hot! I’ve really enjoyed the heatwave so far but now my birthday is done I’m starting to crave jumpers, drizzle and Christmas. Anyone else?

I made this stew as a bit of an antidote to the many pieces of BBQed meat we’ve had recently. Not that I’m complaining, but sometimes you just want something vegetabley. If you’re a long time reader (cough, stalker) of my blog you’ll realise I’m obsessed with butternut squash and love thinking of new ways to cook with it, so this was my go-to base for this yummy stew.

Chop your squash up BIG for best results and make sure you use a decent chorizo with a bit of character, not those bland ones. Beans wise I went for a tin of mixed taco beans from Tesco which come in a spiced sauce, but you can use any you like and just add more chopped tomatoes if needed. And obviously if you’re veggie, leave out the chorizo!

Recipe after the jump!

Butternut Squash, Kale Bean and Chorizo Stew

Serves 3-4

  • 1medium butternut squash
  • 1 large onion
  • 1 bell pepper (any colour, I used yellow)
  • 1/3 ring of chorizo sausage
  • Mixed beans
  • 1/2 can chopped tomatoes
  • 3-4 handfuls kale
  • 1 clove garlic
  • 2 tsp cumin
  • 1/2 tsp cayenne pepper or 1/2 a chilli
  • Chicken or vegetable stock cube
  • Olive oil for frying
  • Preheat the oven to 150-180 degrees.
  • Peel and chop the butternut squash into large ish chunks. I like to chop it with a bit of variety so you get some big bits and some small. Set to one side. Finely dice the onion and chop the pepper again into big ish chunks. Mince up your garlic.
  • In a big ovenproof pan, soften the onion for a few minutes in the olive oil before adding the peppers. Next add the squash, turning it frequently for a good five mins or so on medium heat before adding the garlic. After a few mins add the beans, chopped tomatoes, cumin and cayenne and the chicken stock cube.
  • Stir well and pop in the oven for 1-2 hours on 150-180 degrees until the squash has gone all soft and yummy.
  • When ready to serve, chop and fry off the chorizo and add in with all of its delicious red oil, plus stir in the kale, this will cook immediately if the stew is hot.

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