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    You are in: Home / Recipes / Hot Chorizo and Butternut Squash Salad Recipe
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    Hot Chorizo and Butternut Squash Salad

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    gailanng's Note:

    Flavor galore! This is a spin on a Thomasina Miers recipe from her book, "Mexican Food Made Simple".

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375 degrees.
    2. 2
      Put the squash, chilli, cumin and oregano in a roasting dish with enough oil to coat lightly and season well with salt and pepper. Roast for about 15 minutes before adding the onion slices, turning to coat them in the oil. Roast for a further 10 minutes before adding the baby tomatoes and cooking for a final 10 minutes.
    3. 3
      Slice chorizo into thin slices and pan fry for 2-3 minutes. Once seared drain on paper toweling.
    4. 4
      Meanwhile, pound the cilantro leaves in a pestle and mortar with a pinch of salt until you have a green paste. Cover with the extra virgin olive oil; set aside.
    5. 5
      Gently mix the roasted vegetables and beans together in a large bowl with a tablespoon of the coriander oil and the spinach leaves.
    6. 6
      Divide the salad among four to six plates, adding pieces of the grilled chorizo. With a potato peeler, shave the Pecorino on top and drizzle with the cilantro oil.

    Ratings & Reviews:

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    Nutritional Facts for Hot Chorizo and Butternut Squash Salad

    Serving Size: 1 (376 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 765.8
     
    Calories from Fat 396
    51%
    Total Fat 44.0 g
    67%
    Saturated Fat 13.9 g
    69%
    Cholesterol 74.9 mg
    24%
    Sodium 1087.0 mg
    45%
    Total Carbohydrate 63.2 g
    21%
    Dietary Fiber 16.0 g
    64%
    Sugars 9.1 g
    36%
    Protein 34.1 g
    68%

    The following items or measurements are not included:

    fresh oregano

    cilantro leaves

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