John Myers
Ingredients for 4 servings:
- 1 small pumpkin(s) (butternut squash), approx. 500 g
- olive oil
- Salt
- pepper, black
- 250 g sausage (chorizo)
- 250 ml red wine
- 600 g tomatoes, chopped
- 3 tbsp tomato paste
- 2 garlic cloves
- chili powder
- 200 g feta cheese
- 1 handful of coriander, chopped
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Preheat the oven. Peel and deseed the pumpkin, and cut into bite-sized pieces (approx. 5 mm thick). Place the pieces in a freezer bag, add a generous splash of olive oil, close the bag, and shake well to coat the pumpkin sparingly but evenly. Place the pumpkin pieces on a baking sheet or in a casserole dish, season generously with pepper and a little salt. Cook at 180°C for approximately 20-30 minutes, depending on the size of the pieces. Meanwhile, dice the chorizo and fry, preferably without oil, as the sausage is usually very fatty. Deglaze with red wine. Once the alcohol has evaporated, stir in the tomato paste first, then the tomatoes. Season with garlic, pepper, and chili, and simmer over low heat for at least 15 minutes (important! This ensures the chorizo flavor permeates the sauce). Add more water if the sauce becomes too thick. Add salt if necessary during the final seasoning. Please keep in mind that feta and chorizo are already quite salty. Mash the feta with a fork until crumbly. Chop the coriander. Just before serving, add the butternut squash to the sauce. Once the dish is arranged, sprinkle the feta on top, then the coriander.
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