Baked butternut with chorizo-rice filling

Baked butternut with chorizo-rice filling

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • 15 minutes
  • 45 minutes
  • Backsberg Viognier 2009


  • 2 butternuts (about 500 g each)
  • Olive oil, for brushing
  • Sea salt
  • Freshly ground black pepper
  • Coriander sprigs, to garnish
  • For the chorizo-rice filling:
  • 1 onion, chopped
  • 1 T olive oil
  • 1 clove garlic, crushed
  • 1 cup organic long-grain white rice
  • 2 cups chicken stock
  • 100 g chorizo or peppered salami, chopped
  • 2-3 T chopped coriander, plus extra for serving
  • Sea salt
  • Freshly ground black pepper

Cooking Instructions

Preheat the oven to 200°C.

Halve the squashes lengthways then scoop out and discard the seeds.


Place on a baking tray, brush with olive oil and season to taste. Cover with baking paper and bake for 45 minutes, or until very tender.


To make the chorizo-rice filling: 


In a pan over a medium heat, soften the onion in the olive oil. Stir in the garlic and rice, then pour in the stock and add the chorizo or salami.


Bring to a bubble, cover and turn down the heat. Simmer for 20 minutes, then turn off the heat.


Add the coriander, cover again and leave for a further 5 minutes, by which time the rice should be tender and fluffy. Check seasoning.


To serve: Serve the chorizo rice in the cavities of the butternut. Garnish with coriander sprigs.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

Social Media

Related Recipes