Butternut Squah*, Potato, Green pepper, Cherry Tomatoes & Chorizo Picante

  • Servings: 2 or 3

An autumn inspired recipe! I was not sure in the beginning that It would be good but it was! The combination of ingredients really worked!

If you are a vegetarian or a vegan, replace the chorizo with chickpeas, or any cooked dry beans, and 1 tsp of hot smoked paprika.

* Or pumpkin!


  • 1/3 of butternut squash, peeled and cut into cubes
  • 1 large potato, peeled and cut into cubes
  • 1 green pepper, roughly chopped
  • 1 large red onion, cut into wings
  • 4 garlic cloves, minced
  • About 6 to 8 cherry tomatoes, halved
  • Around 75g of chorizo picante, sliced (wrapping skin removed, preferably)
  • 3 tbsp of olive oil
  • 1/2 tsp of black pepper
  • 1/2 tsp of turmeric (healthy supplement)
  • A small handful of chopped parsley
  • Salt, to taste


Step 1

Heat the oil in a wok or a similar pan on medium high heat. Start by frying first the garlic then the onion wings. Cook until the onion has slightly caramelised.

Step 2

Now add all the other ingredients, mix well and stir fry on high heat for 5 minutes before lowering the heat to the minimum. Cover with a lid and cook further until the vegetables are tender. No need to add any water as the tomatoes and vegetables will render their own liquid.

Step 3

Adjust the taste to your liking before removing from the heat. Sprinkle with parsley and serve warm or at room temperature.

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