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Chorizo, Veggie and Butter Bean Hash with Roasted Kabocha, Yogurt and Za'atar


Quite often, I find myself pleasantly surprised by those unplanned, low maintenance weeknight meals that come together by a simple scan of the fridge and pantry. In those instances, I just let the ingredients and my intuition be my guide, and a wonderful alchemy seemingly presents itself to be enjoyed: wow, a meal! Such was the case with this dish-- that 1 pork chorizo that needed to be cooked, a few errant veggies, and a lovely kabocha squash (thank you fall!). This is barely a recipe, and more of an outline, but the result was delightful and thus felt worth recording.


Serves 2


Ingredients

For the hash:

-Olive oil

-1 pork chorizo sausage, skin removed and crumbled

-1 red onion, diced

-1 red pepper, seeded and diced

-1 tsp paprika

-About 1 bunch baby broccoli, washed and roughly chopped

-1 15 oz. can butter beans, drained (I like Carmelina brand)

-Salt and pepper, to taste

-Marash pepper, to taste (or any red chili flakes)


For the Squash:

-About 1/2 medium sized kabocha squash, seeded and sliced into thin half-moons, about 1/4" wide

-1/4 cup whole fat Greek yogurt

-1 Tablespoon za'atar

-Salt and pepper, to taste


Preheat the oven to 450F. Scatter the kabocha on a lined baking sheet and season with salt and pepper. Roast for about 8 minutes, then flip and roast another 8 minutes or so, until they are cooked through but still retain some bite. While the oven gets hot, start preparing the hash.


Heat a large skillet over medium heat. When the pan is hot, add a couple tablespoons of olive oil, enough to coat the pan very well. Add the crumble chorizo and fry, mixing and breaking up the sausage with a wooden spoon often. You want the sausage to be browned and slightly crisped in places, this should take about 5 minutes or so.


Add the diced onion and pepper, along with a generous pinch of salt, a good grind of pepper, the paprika and marash pepper. Stir and saute so that all the veggies are glossed with fat and softened, about 5-7 minutes.


Add the chopped baby broccoli, and saute until vibrant green and cooked through, about 3 minutes.


Add the beans and toss. Add a little water to the pan to loosen the mixture a bit, and continue to toss and cook another 5 minutes or so. Taste and adjust seasoning.


Plate the hash and the squash alongside eachother, and top the squash with a generous dollop of Greek yogurt sprinkled with the za'atar and a little salt. Enjoy!