I had a real craving for butternut chorizo stew last night. I started the stew by cooking through some chopped up chorizo to melt it’s fat to cook the onions in. I then added a tin of chopped tomatoes, some butternut squash, mushrooms, butter beans, fresh chilli and frozen peas. I squeezed a bit of honey into it as well to add some sweetness.
I scooped out all of the butternut squash seeds and dry toasted them with some salt and sprinkled over the stew for some crunch. A bit of chopped coriander and a blob of yoghurt and then it was very quickly demolished! It’s a very warming dish and perfect for winter. I like to serve it with rice but it would also go well with a crusty loaf of bread.