Best Squash Chorizo Stew Recipes

SQUASH & CHORIZO STEW

Squash & chorizo stew image

A low-fat quick casserole that's great on a cold day and easy to make for a crowd or just one

Provided by Good Food team

Categories Dinner, Main course, Snack, Supper

Time 35m

Number Of Ingredients 5

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 264 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 2.17 milligram of sodium

WHITING STEW WITH WHITE BEANS, BUTTERNUT SQUASH AND CHORIZO

Whiting Stew With White Beans, Butternut Squash and Chorizo image

Provided by Molly O'Neill

Categories dinner, project, main course

Time 2h40m

Yield 10 servings

Number Of Ingredients 14

Ingredients

4 pounds fish bones and heads, well rinsed
1 medium yellow onion, peeled
1/4 cup annatto seeds
1 bay leaf
1 pound (2 1/2 cups) small white beans, rinsed
1/2 cup white wine
2 cups butternut squash, diced into half-inch pieces
1 tablespoon unsalted butter
1 pound chorizo sausage, skin removed and diced
3 medium yellow onions, peeled and diced
2 pounds whiting fillets, cut into bite-size chunks
1 pound cleaned squid, cut in half-inch rings, tentacles chopped
Kosher salt and freshly ground black pepper to taste
1 1/2 tablespoons chopped fresh rosemary

Steps:

In a large kettle, combine the fish bones and heads, the whole onion, the annatto seeds and bay leaf with 5 quarts of water. Place over medium heat and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, skimming off any foam that accumulates on the surface. Strain the stock and discard the solids.
Return the stock to the pan and bring to a boil. Add the beans and wine, reduce the heat and simmer, uncovered, for 60 to 90 minutes until the beans are just tender. Add the squash and simmer until tender, about 20 minutes more.
Meanwhile, in a large skillet over medium-low heat, melt the butter and fry the chorizo until browned, about 10 minutes. Remove the sausage from the pan with a slotted spoon, set it aside and add the diced onions to the pan. Cook until golden, 7 to 10 minutes.
When the squash is cooked, increase the heat to medium and stir in the cooked onions, the whiting and the squid. Season with salt and pepper and simmer 5 minutes. Place the stew in a large serving bowl and garnish with the chorizo and rosemary. Serve immediately.

Nutrition Facts : @context http, Calories 838, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 29 grams, Fiber 10 grams, Protein 102 grams, SaturatedFat 5 grams, Sodium 1524 milligrams, Sugar 4 grams, TransFat 0 grams