Method. Preheat the oven to 180°C/fan 160°C/gas 4. Toss the squash with 2 tbsp of the rapeseed oil. Spread out on a large baking tray and roast for 20 mins. Add the herbs, gently toss again and roast for a further 15 mins, until the squash is soft. Meanwhile, add the remaining 1 tbsp rapeseed oil to a large pan and warm over a medium heat.. 1 lb fresh chorizo. Add the onion, celery, and carrots to the pot and cook until the vegetables are soft and the onion is beginning to brown. Transfer the vegetables to your blender. 1 large onion, 2 stalks celery, 2 medium carrots. When the squash is cooked, remove it from the oven and let it cool for a few minutes.
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1. Roast squash quarters in oven or on grill until slightly soft then cube. 2. Sweat onion in saucepan with olive oil over medium-high heat. 3. Add garlic and stir until fragrant. 4. Season with Kosher salt and fresh pepper. 5.. recipe. preheat the oven to 180c 350f peel and chop the squash and toss in top and roast for 25 minutes, in a pan or in a soup maker add some olive oil and saute the onions until soft then add the garlic, and half the chopped chorizo and stir, finely slice the peppers and sundried tomatoes and add to the pan then add the stock. once the squash.
