Squash & chorizo stew

Contains pork – recipe is for non-Muslims only
A low-fat quick casserole that’s great on a cold day and easy to make for a crowd or just one

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 264
  • fat 9g
  • saturates 4g
  • carbs 35g
  • sugars 19g
  • fibre 5g
  • protein 13g
  • salt 2.17g


  • 140g chorizo, thickly sliced
  • 1 onion, chopped
  • 680g jar passata
  • 1 butternut squash (approx 1kg/2lb 4oz), peeled and cut into 1-2cm chunks
  • flat-leaf parsley, chopped


No passata?
If you don’t have a jar of passata, blend 2 x 400g cans chopped or whole plum tomatoes until smooth.


  1. 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.

  2. 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.

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