Hot Chorizo and Butternut Squash Salad Recipe

Name: Hot Chorizo and Butternut Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small butternut squash, deseeded and cut roughly into 2 inch pieces; 1 -2 red chili pepper, finely chopped; 1 teaspoon cumin seed, crushed; 1 small handful fresh oregano (can substitute 1 teaspoon dried) or 1 small marjoram, chopped (can substitute 1 teaspoon dried); vegetables or olive oil; sea salt; black pepper; 1 red onion, roughly sliced; 2 cups grape tomatoes; 2 handful cilantro leaves, chopped; 3 -4 tablespoons extra virgin olive oil; 34-1 lb hard chorizo sausage; 1 (15 ounce) can pinto beans, drained and rinsed; 3 cups Baby Spinach (about a 6 oz. bag); pecorino cheese

Servings: persons

1 small butternut squash, deseeded and cut roughly into 2 inch pieces
1 -2 red chili pepper, finely chopped
1 teaspoon cumin seed, crushed
1 small handful fresh oregano (can substitute 1 teaspoon dried) or 1 small marjoram, chopped (can substitute 1 teaspoon dried)
vegetables or olive oil
sea salt
black pepper
1 red onion, roughly sliced
2 cups grape tomatoes
2 handful cilantro leaves, chopped
3 -4 tablespoons extra virgin olive oil
34-1 lb hard chorizo sausage
1 (15 ounce) can pinto beans, drained and rinsed
3 cups Baby Spinach (about a 6 oz. bag)
pecorino cheese

1
Preheat the oven to 375 degrees.
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.
3
Roast for about 15 minutes before adding the onion slices, turning to coat them in the oil.
4
Roast for a further 10 minutes before adding the baby tomatoes and cooking for a final 10 minutes.
5
Slice chorizo into thin slices and pan fry for 2-3 minutes.
6
Once seared drain on paper toweling.
7
Meanwhile, pound the cilantro leaves in a pestle and mortar with a pinch of salt until you have a green paste.
8
Cover with the extra virgin olive oil; set aside.
9
Gently mix the roasted vegetables and beans together in a large bowl with a tablespoon of the coriander oil and the spinach leaves.
10
Divide the salad among four to six plates, adding pieces of the grilled chorizo.
11
With a potato peeler, shave the Pecorino on top and drizzle with the cilantro oil.

903

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 small butternut squash, deseeded and cut roughly into 2 inch pieces, 1 -2 red chili pepper, finely chopped, 1 teaspoon cumin seed, crushed, 1 small handful fresh oregano (can substitute 1 teaspoon dried) or 1 small marjoram, chopped (can substitute 1 teaspoon dried), and more.

Yes, Hot Chorizo and Butternut Squash Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hot Chorizo and Butternut Squash Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions