The arrival of October brings with it the sight of pumpkins, in all shapes and sizes, in shops and supermarkets everywhere. You will find endless autumnal recipes for pumpkin soups and stews, but the recipes this month aim to make a little more of one of my favourite vegetables. This squash and chorizo hash is packed with flavour, the sweet squash teamed with spicy chorizo is the perfect flavour combination, and this one-pan dish is quick, crave-worthy comfort food as the weather gets colder.

Method⁠:

Preheat the oven to 200’C/180’C fan/gas 6. Use the chopping attachment on the Multi-Prep Compact Multicolour 4-piece Grater and Slicer to chop the butternut squash. You may need to trim the pieces of squash to fit the size of the chopping blade. Transfer to a baking tray lined with baking parchment, toss with 1 tablespoon of olive oil, salt and pepper and roast for 15 minutes.
Heat the remaining oil in the frying pan and fry the chorizo for around 3 minutes, until golden and crisp. Use a slotted spoon to remove from the pan, leaving as much oil behind as possible.
Use the Multi -Prep to chop the onion and transfer to the frying pan with the thyme and chilli. Saute for 3 minutes, until softened. Use the CleanForce™ Green Garlic Press to crush the garlic and add straight to the pan. Saute for one minute more.
When the squash is ready, remove from the oven and add to the frying pan with the parsley. Make two wells in the centre and crack the eggs into the pan. Use the slotted spoon to break the egg yolks , allowing them to run into the pan. Cook for around 2 minutes until the whites are set and the yolks are still runny. Serve topped with some extra parsley and a generous pinch of salt and pepper.

Kathryn Bruton, JJ Recipe Editor:

Kathryn is one of the most sought-after recipe writers in the UK. She designs and creates recipes for some of the most loved cookbooks on the shelves today, as well as being the author of her own bestselling cookbook series. Her recipes are guaranteed to help you create flavour without fuss, as her unique recipes make creating delicious seasonal dishes achievable for every cook. As our recipe editor, Kathryn shares new mouth-watering recipes every month, inspired by some of our most loved kitchenware innovations. The JJ recipe hub is where creative food meets creative design. She knows the products and our founders well, and many of the recipes you see here are inspired by some of the many meals they have shared together (she does the cooking, they prepare the drinks!)

2 tbsp olive oil

250g butternut squash, peeled and halved

100g chorizo, finely diced

½ red onion, peeled

5 sprigs of thyme, leaves picked

1 red chilli, seeds removed and roughly chopped

2 garlic cloves, peeled

20g parsley , roughly chopped

2 eggs

Serves

Time