NEW SEASON BUTTERNUT & CHORIZO 
Though butternuts and other pumpkin is available year-round and we know it’s a good keeper, it’s fabulous to have it fresh out of the garden too.  
Serves 2-4  
1 butternut pumpkin 
2 tbsps olive oil  
1 tsp smoked paprika  
2-3 chorizo sausages  
2 spring onions, cut into 5cm lengths  
Salt & pepper to season  
Handful fresh coriander  
Dressing:  
½ cup yoghurt or sour cream  
1 tbsp pomegranate molasses  
Squeeze of lemon juice 

Heat oven to 200 C. Line a shallow roasting dish with baking paper. 
Halve butternut, scoop seeds and cut each half into 3-4 slices. Lay in dish and drizzle over oil and paprika, toss to coat and arrange in a single layer. Pinch out sausage meat from casings into walnut-sized balls and add these to dish. Scatter over spring onions and season with salt and pepper. Roast for 30-40 minutes or until butternut is soft and golden.  
Whisk together dressing ingredients.  
Serve with a handful of fresh coriander and drizzle in dressing.    

Nici’s notes:  
Butternut has quite thin skin and once roasted it’s fine to eat. 
Substitute the chorizo for chunks of bacon, adding it when pumpkin begins to soften. LISTEN TO AUDIO ABOVE