Roasted Butternut Squash with Chorizo and Wild Rice

Squash are lovely and sweet with a creamy inside. They also act as a great serving dish. This recipe pairs the sweet elegance of the squash with a spicy kick from the Harissa. Cumin adds a warming tone, whilst chorizo ooze's a smokey note.  

Serves 2

Ingredients:

1 Butternut Squash

2 Chorizo Sausages

1/2 Onion

1 Green Pepper

1tsp Ground Cumin

1tsp Smoked Paprika

1/4tsp Harissa Paste

100g Wild Rice

Freshly Ground Black Pepper

Method

Preheat the oven to 180C

Half the butternut squash, season with freshly ground pepper and drizzle with a little rapeseed oil. Place in the oven to bake for about 45 minutes until tender.

Meanwhile dice the onion and chop the chorizo into bite sized chunks. Gently cook until the onion is translucent, add a little oil if required.

Char the pepper on an open flame, until blackened all over, remove from the flame into a bowl and cover with a tea towel until cool.

Place the rice in a saucepan, cover with boiling water and allow to cook until al-dente. Once cooked and the rice to the onion and chorizo, allowing it to soak up any juices.

Remove the blackened skin from the pepper, de-seed and chop, then add to the pan. Season with pepper, and add the spices and Harissa paste.

Remove the butternut squash from the oven, allow to cool slightly. Then scoop out the insides being careful not tear the skin.

Mix the flesh with the other ingredients to combine, then refill the butternut skin.

Return to the oven to warm through.

Serve with a rocket leaves.