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One Pot Butternut Squash and Chorizo Casserole - Fab Food 4 All
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4.84 from 18 votes

One Pot Butternut Squash and Chorizo Casserole

This spicy one pot casserole is the perfect family midweek meal served with crusty bread or toast to mop up the juices.
Course Main
Cuisine British
Keyword Butternut Squash, chorizo, one pot
Prep Time 15 minutes
Cook Time 47 minutes
Total Time 1 hour 2 minutes
Servings 4 - 5
Author Camilla Hawkins


  • 2 tbsp Rapeseed oil
  • 1 Onion sliced
  • 2 Garlic cloves crushed
  • 1 tsp Cumin seeds
  • 1 tsp Paprika
  • 50 g Chorizo diced (sliced & cut into 4 pieces)
  • 1 Butternut Squash diced
  • 1 Red pepper large, chopped
  • 4 Celery stalks sliced
  • 1 x 400g Tin Cirio chopped tomatoes
  • 450 mls Vegetable stock
  • Splash of sherry
  • 75 g Bulgur wheat
  • Freshly ground salt and pepper


  • Heat the oil in a large non-stick pan/wok and sweat the onion and garlic over a medium heat, under a lid until softened, stirring occasionally (takes about 10 minutes).
  • Add the celery, cumin seeds and paprika and gently fry for another 2 minutes.
  • Make a well in the centre, add the chorizo and fry until cooked through.
  • Add the butternut squash and red pepper fry for another couple of minutes whilst stirring.
  • Then add the Cirio chopped tomatoes, vegetable stock, splash of sherry, salt and pepper.
  • Bring to the boil, then lower the heat and simmer for 15 minutes.
  • Add the bulgur wheat and simmer for another 15 minutes but this time with a lid on.
  • Serve with crusty bread or toast to mop up the juices.