Butternut squash and chorizo pâté
Butternut squash and chorizo pâté
In Majorca and Catalonia they make an amazing soft, spreadable chorizo (sobrasada) that is often served as a tapas on toast with a dab of honey. Mexican chorizo can be used to make a sort of cheat's sobrasada and mixed with roast butternut squash and honey as a smooth pâté.
Ingredients
- 700g squash, peeled and deseeded
- 650g homemade Mexican chorizo
- 2 tbsp honey
- olive oil
- salt and pepper
Method
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Step 1
Preheat oven to 180°C/Gas Mark 4. Cut the squash into large chunks, season and brush with olive oil. Roast until soft and beginning to caramelise.
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Step 2
Meanwhile, gently fry your homemade chorizo in a little olive oil for about 20 minutes. Break up with a wooden spoon and make sure it's evenly cooked.
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Step 3
When the chorizo and squash are well cooked, transfer (fat and all) to a food processor, add the honey and some more olive oil and blitz until smooth.
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Step 4
If you want to keep it, transfer to clean jars while still hot. Lid the jars and submerge in a pan of simmering water for 20 minutes. Store unopened in the fridge for several weeks.
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Step 5
Spread on slices of bruschetta, brushed with olive oil and rubbed with a cut clove of garlic. Reheat on a baking tray in the oven for 5 minutes. The flavours of chorizo, roast squash and honey should all be fairly pronounced – if you can't taste the honey put a dab more on top.
