Baked Squash Recipe with Chorizo

Baked chorizo and squash rice with manchego crust

  • serves 6
  • Easy

A crispy manchego crust takes this low-calorie baked rice dish to the next level – ready in 50 minutes

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Ingredients

  • olive oil
  • cooking chorizo 200g, diced
  • red peppers 2, chopped
  • onion 1 large, chopped
  • garlic 2 cloves, crushed
  • butternut squash 400g, diced
  • hot smoked paprika 1 tsp
  • chicken stock 1 litre
  • paella rice 300g
  • basil a handful, chopped
  • manchego 100g, grated
  • green salad to serve

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Heat a large, shallow ovenproof pan and add 1 tbsp of the olive oil. Fry the chorizo until golden and starting to crisp up. Scoop out with a slotted spoon. Add another tbsp of oil, the peppers, onion and garlic, and cook over a medium heat until the peppers begin to soften. Add the squash and cook for 3-4 minutes or until softened.

  • Step 2

    Add in the paprika and cook for 1 minute, stirring, then add the chicken stock. Tip the chorizo back in, bring the stock to a simmer, then add the rice and basil, and stir. Put into the oven uncovered and bake for 20 minutes, then scatter over the manchego and bake for a further 10 minutes. Serve with a green salad.

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Nutritional Information

  • Kcals 483
  • Fat 21.9g
  • Saturates 9.5g
  • Carbs 47.7g
  • Sugars 8g
  • Fibre 5.3g
  • Protein 21.1g
  • Salt 2.4g
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