Peel and de-seed the squash then cut it into large chunks, place in a baking tray, drizzle with olive oil, season and scatter over a few ripped sage leaves, a chopped de-seeded chilli and roast in a medium hot oven until 3/4 cooked.
In a frying pan heat a little good quality oil and fry off some slices of cooking choritzo - when the choritzo is releasing its oils and starting to colour add some of the roasted squash and continue to fry, turning occasionally to colour - a minute or so before serving add some finely chopped sage leaves.
Serve with some good crusty bread for the juices.
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