Butternut squash and chorizo pâté

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Butternut squash and chorizo pâté

Starter Serves 10 1h 10 min
In Majorca and Catalonia they make an amazing soft, spreadable chorizo (sobrasada) that is often served as a tapas on toast with a dab of honey. Mexican chorizo can be used to make a sort of cheat's sobrasada and mixed with roast butternut squash and honey as a smooth pâté.


  • 700g squash, peeled and deseeded
  • 650g homemade Mexican chorizo
  • 2 tbsp honey
  • olive oil
  • salt and pepper


Prep time: 10 min
Cooking time: 1h
  • Step 1

    Preheat oven to 180°C/Gas Mark 4. Cut the squash into large chunks, season and brush with olive oil. Roast until soft and beginning to caramelise.
  • Step 2

    Meanwhile, gently fry your homemade chorizo in a little olive oil for about 20 minutes. Break up with a wooden spoon and make sure it's evenly cooked.
  • Step 3

    When the chorizo and squash are well cooked, transfer (fat and all) to a food processor, add the honey and some more olive oil and blitz until smooth.
  • Step 4

    If you want to keep it, transfer to clean jars while still hot. Lid the jars and submerge in a pan of simmering water for 20 minutes. Store unopened in the fridge for several weeks.
  • Step 5

    Spread on slices of bruschetta, brushed with olive oil and rubbed with a cut clove of garlic. Reheat on a baking tray in the oven for 5 minutes. The flavours of chorizo, roast squash and honey should all be fairly pronounced – if you can't taste the honey put a dab more on top.

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