As Halloween approaches pumpkins and squash appear in every garden and market here in Hautes Pyrénées.
Even we receive them as gifts! The variety and colours are amazing. I roast, mash, and serve them in salads, gratins and soups. Healthy and full of antioxidants they regularly appear on our menus here at Les Hauts Pâturages.
Rich, velvety and delicious. For vegetarians omit the chorizo. Freezes well.
Serves 4 - 6.
1 butternut squash, peeled, de-seeded and cut into 2.5cm chunks
glug of rapeseed oil
1 dried or 4 fresh chorizo, sliced
1 medium onion, diced
1 large carrot, scrubbed and diced
1 stick of celery, sliced (optional)
2 cloves of garlic, chopped
1 teaspoon cumin
2 teaspoon smoked paprika
750ml chicken stock
Salt and black pepper to season
Preheat the oven to 180ºC/gas mark 4.
Toss the cubed squash in a large bowl. Add oil to coat and place in a roasting tin. Cook for 20-30 mins until soft and coloured on the edges.
While the squash is roasting, pour some oil into a large saucepan and over a medium heat sauté the chopped chorizo for 5 - 7 mins or until the fat is rendered. Add the onion, carrots, celery if using, and garlic.
Reduce the heat and gently cook for 10 mins or until the vegetables are soft. Next add the cumin and paprika. Stir for a few minutes until the spices release their fragrance.
Carefully add the squash and combine. Pour in the stock and bring to a gentle simmer and cook for around 15 - 20 mins. Season to taste. Cool slightly and purée with a stick blender.