Butternut squash & chorizo canape

Name: Butternut squash & chorizo canape
Total time: 1800 s
Yield: 25 - 30 servings
Cuisine: British
Ingredients: 600 g butternut squash; 250 g chorizo; Flat leaf parsley leaves; For the Marinade; 2 tbsp olive oil; 2 pitches sea salt; Pinch course black pepper; 1 tsp fennel seeds; 1/2 tsp ground cumin

Caroline Allen @cook_11872556

Bristol UK

#myrendangisntcrispy As part of my party planning I made 10 different canapé to get my guests taste busts ready for the main event. This canapé was a firm favourite with its salty and sweet combination and was so quick and easy to make.

Caroline Allen @cook_11872556

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Ingredients

30 minutes

25 - 30 servings

600 gbutternut squash
250 gchorizo
Flat leaf parsley leaves
For the Marinade
2 tbspolive oil
2pitches sea salt
Pinchcourse black pepper
1 tspfennel seeds
1/2 tspground cumin

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Steps

30 minutes

1

Preheat the oven to 180 c.
2

Combine all the marinade ingredients in a bowl. Slice the butternut squash into 1 inch slices. Peel then cut into 2cm neat cubes. Try to make them all the same size. Add to the marinate mixture and give it a good stir, ensuring all the squash is covered with the marinade. Put onto a lined baking sheet with space surrounding each cube. Bake in the oven for 20 minutes or until the sides are slightly crisp and the squash it cooked through.
3

Cut the chorizo into 1cm slices and fry in the oil for a few minutes on each side. drain on paper towels to remove the oil.
4

Using a cocktail stick and skewer through a whole flat leaf parsley leaf, then the butternut squash, then the chorizo. Serve whilst the squash is still warm.