Hasselback butternut squash with chorizo
Who said that butternut squash is boring and tasteless? Probably somebody who has not tried my new recipe for Hasselback butternut squash with chorizo, infused with thyme butter. This dish is low-carb, gluten-free, healthy and very easy to make.
If I could I would eat butternut squash every day, I like it so much. On the contrary to my husband, who, put it mildly, is not a big fan. So to encourage him to eat more butternut squash, I created this tasty combination butternut squash with chorizo. I knew he would never say no, to anything with chorizo in it :)
How to make hasselback butternut squash with chorizo.
The whole idea behind this dish is pretty basic. First you need to peel butternut squash, remove seeds and cut into into half. Next you need to make thyme butter by melting butter on a pan together with spices and thyme. The next step is to roast butternut squash in a preheated oven for about 20 min until semi-soft. Take it from an oven, let it cool a little bit and then make incisions like in the photo above. make sure you do not cut all the way through. Brush half thyme butter. After this step, return butternut squash to the oven.
Now it is time to prepare chorizo. Place chorizo slices on a baking tin and pop it in an oven for about 8-10 minutes until chorizo is crispy. Remove it from oven and place it into a food processor until chorizo turns into small crumbs.
When butternut squash is ready, brush the remaining butter and sprinkle chorizo crumbs on top. Dish is ready.
What does hasselback butternut squash with chorizo taste like?
Soft roasted butternut squash, drizzled with thyme infused butter, salt, chili and paprika - DELISH! The combination of aromatic thyme butter with a hint of paprika on a sweet butternut squash is fantastic. Chorizo crumbs add not only crunchy texture but also lots of salty/meaty flavour to the dish that balances the sweetness of butternut very well.
How to serve this wonderful side dish.
This dish can be served on its own as a main meal or a a side dish. It depend how hungry you are. I love serving this dish with baked cod in garlic and tomato, Mexican roasted spatchcock chicken or turkey steaks with harissa and Parmesan
And the best thing is that you can roast it for the first time a day or two in advance and then slice it and roast it again right before your dinner. Easy, convenient and delicious.
If you are looking for more recipes with butternut squash, I can recommend you the following:
Butternut squash with feta and tomato mousse
Click this link if you want to see all my recipes with butternut squash.
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own.
Enjoy!
Soft hasselback butternut squash cooked in thyme infused butter and topped with chorizo crumbs.
- 1 butternut squash (peeled, seeds removed, cut into half)
- 60 g butter
- 1 thyme (fresh, small bunch, just add the green part, no twig)
- 1 tsp salt (table)
- 1 tsp chili flakes
- 9 chorizo (slices)
- 1 tsp paprika (powder)
Preheat an oven to 200C° fan.
Prepare 2 baking sheets lined with baking paper. One baking tin will be used for chorizo and one for butternut squash.
On a baking sheet lined with baking paper arrange chorizo slices and set aside.
Peel butternut squash, cut it into half lengthwise and remove the seeds. Place it on a second baking sheet.
Add butter salt, thyme and chili on a small pan. Melt butter and turn the heating off. Set aside.
Brush butternut squash with melted butter, Use half of the butter for now) and roast it for about 20 minutes, until soft.
Remove butternut squash from the oven and let it cool until ready to handle.
Using a very sharp knife, slice it thinly, but not all the way through. When slicing the squash you can place two chopsticks or kebab sticks or wooden spoons to stop you from slicing right through.
Brush butternut with the remaining thyme butter mixture. Return to the oven and roast for 15-20 minutes. or until golden brown and tender.
Place chorizo in the oven for about 5-7 minutes, until it crisps up. Watch it from time to time as it burns quickly.
When chorizo is ready, let it cool and then transfer into a small food processor. Pulse until you turn chorizo into crumbs.
When butternut squash is ready, top it with chorizo crumbs, serve hot.