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Food: Oven squash with Chorizo
For two:
Clean and slice a medium-sizes hokkaido squash (other will do, too).
Crumble 100 grams of white cheese (sheep or goat). Thinly slice 50 grams of Chorizo, cut slices in halves or quarters, if they are too big. Put it all in a big bowl, add two tablespoons of olive oil, and salt to taste. If you like, also some finely chopped rosemary (about a teaspoon fresh, about half dried), smoked paprika powder (again, between half a teaspoon and a full one), or sliced green olives (to taste).
Butter (or oil) a sufficiently large form or baking tray, pour everything in.
Put in oven and set oven to 200°C (lower on convection). Bake for about 30 minutes.
Serve with toasted flatbread or ciabatta: Put the bread in the oven with the squash for about 5 minutes. If the bread's a bit stale, pass it quickly under running water to dampen the surface before putting it in the oven.
We had a nice dark Tuscan cuvée with it.
Clean and slice a medium-sizes hokkaido squash (other will do, too).
Crumble 100 grams of white cheese (sheep or goat). Thinly slice 50 grams of Chorizo, cut slices in halves or quarters, if they are too big. Put it all in a big bowl, add two tablespoons of olive oil, and salt to taste. If you like, also some finely chopped rosemary (about a teaspoon fresh, about half dried), smoked paprika powder (again, between half a teaspoon and a full one), or sliced green olives (to taste).
Butter (or oil) a sufficiently large form or baking tray, pour everything in.
Put in oven and set oven to 200°C (lower on convection). Bake for about 30 minutes.
Serve with toasted flatbread or ciabatta: Put the bread in the oven with the squash for about 5 minutes. If the bread's a bit stale, pass it quickly under running water to dampen the surface before putting it in the oven.
We had a nice dark Tuscan cuvée with it.