Recipe by Sackville
A hearty winter dish.
Top Review by QueSarah
Oh MAN this was good. I used 2 sweet potatoes instead of squash because that's what I had around. I was afraid they'd take too long to cook so I peeled and cut them in half and roasted them under the broiler while I was chopping up the other ingredients. I later made the recipe again with butternut squash and it was good too, the sweet potatoes gave it a slightly different flavor and texture. I followed MarieAlice's suggestion and put grated cheddar on top which complemented the flavors nicely. I got a bunch of requests for the recipe when I brought it to a potluck. Thanks so much, it's definitely a make again!
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 225 g spanish chorizo sausage, peeled and diced
- 1 large red chile, chopped
- 2 (400 g) cans chopped tomatoes
- 1 tablespoon dark brown sugar
- 1 red pepper, deseeded and chopped
- 500 g chopped and peeled butternut squash
- 1 (400 g) can cannellini beans, drained and rinsed
- 20 g fresh parsley, roughly chopped
Directions See How It's Made
- Heat the oil in a large pot and cook the onion and garlic for a few minutes.
- Add the chorizo and red chilli and cook for another 1-2 minutes.
- Add the tomatoes, sugar, pepper and 150ml cold water. Cover and simmer for 10 minutes.
- Stir in the squash, cover and simmer for 45 minutes, stirring occasionally.
- Add the beans last and cook for a final 5 minutes.
- Stir in the parsley and serve.