Butternut Squash and Chorizo Salad

I love my Mexican food. Recently, I bought Thomasina Miers’ “Mexican Food Made Simple“, which turns out to be a fantastic collection of Mexican recipes from the former winner of Masterchef and founder of Wahaca.

Over the last few weeks I’ve been trying out a fair few of the recipes form the book, and making my own adjustments for taste and availability of ingredients. This Butternut Squash and Chorizo Salad has turned out to be a firm favourite, and not something I would have tried had it not been for this book.

Here’s my take on Thomasina’s recipe to serve two. Takes approximately 40 minutes.


  • One small butternut squash (or half a medium one – even the smallest butternut squash can be too much for two).
  • One finely chopped red chilli.
  • Half a teaspoon of cumin seed – crushed.
  • Half a teaspoon dried oregano.
  • Olive oil.
  • Half a red onion, roughly sliced.
  • A punnet of baby tomatoes. I like a mix of red and yellow pomodorinos.
  • A handful of fresh coriander leaves, chopped.
  • Chorizo.
  • A small bag of baby spinach.


  1. Preheat your oven to 190ºC.

  2. Cut your butternut squash into 5cm or so pieces, making sure you remove the skin and seed.

    I hate this job. I’m not a fan of how butternut squash smells when raw, but I love the taste after it’s been roasted, so I put up with it. If I’m feeling incredibly lazy I’ll buy pre-cut stuff from the supermarket. This does not make me a bad person.

  3. Put your butternut squash, chilli, cumin and oregano into a roasting tin, add enough olive oil to coat lightly and mix.

  4. Cook for 15 minutes.

  5. Add the onion to the tin, mix, and cook for a further 10 minutes.

  6. Add the tomatoes, and cook for a final 10 minutes.

  7. Whilst the tomatoes are roasting, grind the coriander leaves into a paste in a pestle along with the salt and pepper. Add a tablespoon or so of olive oil, and mix. This will be your salad dressing.

  8. Slice your chorizo and sear it on a griddle. Once seared, place the slices on some kitchen towel to drain.

  9. Now that your vegetables have cooked, remove them from the oven and place in a large bowl. Add the coriander oil and gently mix.

  10. Finally, line a shallow bowl with spinach leaves, pile on your vegetables and top with chorizo. Tasty, and the chilli gives it a lovely kick.

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3 Comments on Butternut Squash and Chorizo Salad

  1. This sounds fantastic! I have some chorizo and I’m tempted to make this right now!

  2. Carrie says:

    Wow, this salad sounds excellent! Chorizo and butternut squash are a couple of my favorite ingredients. I’ll definitely have to try this out!

  3. Ingrid says:

    This salad is absolutely delicious. We had bbq so could cook the chorizo on that and loved it. Thank you!

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