Miscellaneous
NEW SEASON BUTTERNUT & CHORIZO Though butternuts and other pumpkin is available year-round and we know it’s a good keeper, it’s fabulous to have it fresh out of the garden too. Serves 2-4 1 butternut pumpkin 2 tbsps olive oil 1 tsp smoked paprika 2-3 chorizo sausages 2 spring onions, cut into 5cm lengths Salt & pepper to season Handful fresh coriander Dressing: ½ cup yoghurt or sour cream 1 tbsp pomegranate molasses Squeeze of lemon juice Heat oven to 200 C. Line a shallow roasting dish with baking paper. Halve butternut, scoop seeds and cut each half into 3-4 slices. Lay in dish and drizzle over oil and paprika, toss to coat and arrange in a single layer. Pinch out sausage meat from casings into walnut-sized balls and add these to dish. Scatter over spring onions and season with salt and pepper. Roast for 30-40 minutes or until butternut is soft and golden. Whisk together dressing ingredients. Serve with a handful of fresh coriander and drizzle in dressing. Nici’s notes: Butternut has quite thin skin and once roasted it’s fine to eat. Substitute the chorizo for chunks of bacon, adding it when pumpkin begins to soften. LISTEN TO AUDIO ABOVE