Chorizo and Butternut Squash Mash

Butternut Squash Mash

The butternut squash doesn’t spring to mind when you think of typical Spanish vegetables, but in Sevi’s home province of Jaen, they take this autumn classic to a whole new level! This chorizo and butternut squash mash is a spicy, warm, comforting dish that makes an incredible light meal, side dish or tapa.

As this dish has very few ingredients, it’s really important to make sure that you choose great quality squash and chorizo. We actually picked up the chorizo for this dish from Aldi – I was really impressed by the quality – but you can find good chorizo options in any supermarket or delicatessan.

As a fun optional addition, we also added some fried morcilla (Spanish black pudding) as a garnish. We brought ours back from Spain, but I’m going to test out some British black puddings to see how they work as an alternative. If you’ve seen morcilla for sale in a British supermarket, let me know in the comments below!

Butternut Squash Mash Ingredients

Ingredients (serves 4 as a side dish)
2 small butternut squash (ours weighed 1.3kg total before peeling and deseeding)

3tbsp olive oil

4 cloves of garlic

cayenne pepper to taste


250ml water

100g cured chorizo (not fresh)

1tsbp dried oregano



1. Peel and deseed the butternut squash. You will probably need to use a small knife to peel the squash, and a large spoon to remove the seeds. Cut the remaining squash into 1cm dice.

2. Add the olive oil to a large deep saucepan over a low heat. Pass the garlic through a garlic press and add to the oil. Cook for 1 minute until golden – watch carefully so that it doesn’t burn!

3. Add the diced butternut squash to the saucepan. Mix well to combine with the garlic and olive oil. Add cayenne pepper and salt to taste (we added around 1/2 tsp) and 125ml of water. Cover and leave to cook for around 20 minutes on a low heat, stirring from time to time to make sure that it isn’t sticking.

4. After about 20 minutes, the squash will have cooked down to form a puree. Add another 125ml of water and leave for another 10 minutes.

5. While the squash finished cooking, slice the chorizo into 1/2 cm slices. Fry in a frying pan over a medium heat unti crispy – around 5 minutes. We didn’t add any oil to our pan as the chorizo released so much oil. You may need to add a tsp of olive oil if your chorizo doesn’t have a particularly high fat content.

6. Remove the slices of chorizo from the saucepan, and add to the squash with 1tbsp of the oil it released while cooking. Keep some slices to one side for a garnish if desired. Sprinkle the squash and chorizo mix with the dried oregano and mix well. Serve with roasted meat and vegetables as a side dish, or present in small dishes as part of a tapas selection!


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