Butternut With Chorizo Feta Recipes

RACH'S BUTTERNUT SQUASH & CHORIZO HARD TACOS ARE SWEET + SPICY

Steps:

• For the Pico-Guac, to a bowl, add the juice of 2 limes, the onion, garlic, and jalapeno peppers and let stand 5-10 minutes
• Add cumin, cayenne sauce, tomatoes, avocados, cilantro or parsley and mash up, then adjust salt
• Transfer to serving bowl and top with scallions
• For squash, preheat oven to 450˚F and arrange the squash on a baking sheet and spray with oil
• Season with salt, pepper, nutmeg, cinnamon and chili powder
• Roast to tender and brown at edges, 25 minutes
• Reduce heat to 325˚F
• In a skillet over medium-high heat, brown and crumble the chorizo in olive or vegetable oil, then add onions, garlic and peppers and cook until onions are translucent
• Add half a cup of water and let it absorb
• Line the shells with cheeses and roast to toast, 5 minutes
• Combine squash with chorizo and transfer to serving dish
• Tacos: cheese-lined tacos filled with chorizo and squash, top with cabbage, lime, Pico-Guac, pickled jalapeno rings and pepitas
• Serve with Spicy Vegetarian Refried Beans and Green Rice

BAKED BUTTERNUT SQUASH WITH FETA CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with olive oil.
• Distribute butternut squash wedges like shingles onto the prepared baking sheet.
• Combine cream, creme fraiche, garlic, and bay leaf in a small saucepan over medium heat, bring to a boil, and simmer for 5 minutes. Season with salt, pepper, sugar, and nutmeg. Pour cream mixture over pumpkin on the baking sheet and sprinkle with parsley. Evenly sprinkle feta cheese on top.
• Bake in the preheated oven until gratin is browned on top and squash is cooked through, 20 to 25 minutes.

GARLIC-FETA ROASTED BUTTERNUT SQUASH WITH CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash, chicken, red onion, feta cheese, olive oil, garlic, pepper, and sea salt together in a roasting pan.
• Roast in preheated oven, stirring every ten minutes or so, until the chicken is no longer pink in the center and the squash cubes are tender, 30 to 40 minutes.

BUTTERNUT WITH CHORIZO & FETA

Steps:

• Preheat the oven to 200C/fan 180C/gas 6
• Cut the butternut squash in half, scoop out the seeds and score both sides of the flesh so it will cook quicker. Divide the olive oil, garlic and chilli between the two halves and brush the mixture over the flesh so it is all covered.
• Bake for 40 minutes.
• Meanwhile, fry the sliced onion until it starts to soften (about 5 minutes) and then add the balsamic vinegar, sundried tomatoes and chorizo. Stir and cook until soft.
• When the butternut is ready (the flesh is soft), remove from the oven and scoop the flesh into the balsamic onion mixture. Then scoop the contents back into the butternut shells and add the feta cubes. Put back in the oven for 10 minutes and then serve.