Recipe of Award-winning Butternut squash & chorizo canape

Hello everybody, it is Jim, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Simple Way to Make Homemade Butternut squash & chorizo canape. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Butternut squash & chorizo canape, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butternut squash & chorizo canape delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Butternut squash & chorizo canape is 25 - 30 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Butternut squash & chorizo canape estimated approx 30 minutes.

To begin with this particular recipe, we have to first prepare a few components. You can cook Butternut squash & chorizo canape using 9 ingredients and 4 steps. Here is how you can achieve that.

#myrendangisntcrispy As part of my party planning I made 10 different canapé to get my guests taste busts ready for the main event. This canapé was a firm favourite with its salty and sweet combination and was so quick and easy to make.

Ingredients and spices that need to be Prepare to make Butternut squash & chorizo canape:

1. 600 g butternut squash
2. 250 g chorizo
3. Flat leaf parsley leaves
4. For the Marinade
5. 2 tbsp olive oil
6. 2 pitches sea salt
7. Pinch course black pepper
8. 1 tsp fennel seeds
9. 1/2 tsp ground cumin

Instructions to make to make Butternut squash & chorizo canape

1. Preheat the oven to 180 c.
2. Combine all the marinade ingredients in a bowl. Slice the butternut squash into 1 inch slices. Peel then cut into 2cm neat cubes. Try to make them all the same size. Add to the marinate mixture and give it a good stir, ensuring all the squash is covered with the marinade. Put onto a lined baking sheet with space surrounding each cube. Bake in the oven for 20 minutes or until the sides are slightly crisp and the squash it cooked through.
3. Cut the chorizo into 1cm slices and fry in the oil for a few minutes on each side. drain on paper towels to remove the oil.
4. Using a cocktail stick and skewer through a whole flat leaf parsley leaf, then the butternut squash, then the chorizo. Serve whilst the squash is still warm.

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