1 butternut squash (approx 1kg/2lb 4oz), peeled and cut into 1-2cm chunks
flat-leaf parsley, chopped
If you don’t have a jar of passata,
blend 2 x 400g cans chopped or
whole plum tomatoes until smooth.
Heat a large pan, add the chorizo, then
cook over a high heat for 2 mins until it starts
to release its red oil. Lift the chorizo out of
the pan, then add the onion and fry for
5 mins until starting to soften.
Tip in the passata, squash and chorizo,
bring to the boil, then cover and cook for
15-20 mins until the squash is softened, but
not broken up. If you need to, add a little
water during cooking. Season to taste, then
serve in bowls scattered with parsley.