Pleasant Hill Grain

HELPING YOU ACHIEVE YOUR CULINARY DREAMS

Shopping Basket

  • This item was added
  • items in your basket
  • (close)

Ask a product expert! Click here.

Posted: May 31, 2019
Recipe by: PHG Kitchen
Source: Fissler
The perfect balance of sweet butternut squash and spicy chorizo, nutrient-rich for any time of the day.
Total Time
45 minutes

Ingredients:

  • 2 tbsp. olive oil
  • 4 c. diced butternut squash
  • 8 oz. cured chorizo sausage, diced
  • 1 onion, diced
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 1 red pepper, diced
  • 1 clove garlic, minced
  • 1 tbsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1/4 tsp. salt and pepper
  • 1/4 c. reduced-sodium chicken broth
  • 2 tbsp. finely chopped fresh parsley
  • 1 tbsp. finely chopped fresh thyme

Directions:

  1. 1. Place removable cooking pot in the multi pot. Do not close the lid. Press SAUTÉ button when indicator light is flashing. P15 (minutes) will show on the LED display. Decrease cooking time to 10 minutes. Once multi pot has reached correct temperature and has beeped 3 times, the timer will start counting down.
  2. 2. Add oil and half of the butternut squash. Cook for 5 minutes, stirring occasionally. Using slotted spoon, transfer lightly sautéed squash to bowl. Add remaining squash for the remaining 5 minutes. Spoon into bowl with the rest of the squash. Reserve and set aside.
  3. 3. Restart SAUTÉ function. P15 (minutes) will show on the LED display. Lower the time to 12 minutes. Once multi pot has reached correct temperature and has beeped 3 times, the timer will start counting down.
  4. 4. Stir in diced chorizo and cook for 10 minutes, stirring regularly, until roasted thoroughly. Transfer with slotted spoon into separate bowl; reserve and set aside. Stir in onion, carrot, celery, red pepper, garlic, thyme, cumin, chili powder, paprika, salt and pepper. Cook for the remaining 2 minutes.
  5. 5. Stir in broth and reserved squash. Close and secure lid in place. Turn vent knob to Seal. Press the STEAMING button on the multi pot. P10 (10 minutes) will show on the LED display. Reduce cooking time to 5 minutes.
  6. 6. When cooking is complete, multi pot will beep. Carefully remove lid, stir in reserved chorizo. Sprinkle with parsley before serving.

Author's Notes:

Tips: Serve with sous vide poached or soft-cooked eggs if desired. For poached eggs, cook and set temperature to 145˚F and cooking time for 1 1/2 to 2 hours. For soft-cooked eggs, set temperature to 147˚F and cooking time for 45 minutes. Sprinkle with shredded aged Cheddar cheese or grated Parmesan cheese before serving if desired.

Images:

Chorizo and Butternut Squash Hash
Chorizo and Butternut Squash Hash

PHG Products:

Pleasant Hill Grain products I used for this recipe...


Share this recipe:

Comments

Be the first to comment on this recipe.

Your email will not be published.

* Required Fields

Chorizo and Butternut Squash Hash

Source: Fissler

  • Total Time
    45 minutes

Description

"The perfect balance of sweet butternut squash and spicy chorizo, nutrient-rich for any time of the day."

Ingredients

  • 2 tbsp. olive oil
  • 4 c. diced butternut squash
  • 8 oz. cured chorizo sausage, diced
  • 1 onion, diced
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 1 red pepper, diced
  • 1 clove garlic, minced
  • 1 tbsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1/4 tsp. salt and pepper
  • 1/4 c. reduced-sodium chicken broth
  • 2 tbsp. finely chopped fresh parsley
  • 1 tbsp. finely chopped fresh thyme

Directions

  1. 1. Place removable cooking pot in the multi pot. Do not close the lid. Press SAUTÉ button when indicator light is flashing. P15 (minutes) will show on the LED display. Decrease cooking time to 10 minutes. Once multi pot has reached correct temperature and has beeped 3 times, the timer will start counting down.
  2. 2. Add oil and half of the butternut squash. Cook for 5 minutes, stirring occasionally. Using slotted spoon, transfer lightly sautéed squash to bowl. Add remaining squash for the remaining 5 minutes. Spoon into bowl with the rest of the squash. Reserve and set aside.
  3. 3. Restart SAUTÉ function. P15 (minutes) will show on the LED display. Lower the time to 12 minutes. Once multi pot has reached correct temperature and has beeped 3 times, the timer will start counting down.
  4. 4. Stir in diced chorizo and cook for 10 minutes, stirring regularly, until roasted thoroughly. Transfer with slotted spoon into separate bowl; reserve and set aside. Stir in onion, carrot, celery, red pepper, garlic, thyme, cumin, chili powder, paprika, salt and pepper. Cook for the remaining 2 minutes.
  5. 5. Stir in broth and reserved squash. Close and secure lid in place. Turn vent knob to Seal. Press the STEAMING button on the multi pot. P10 (10 minutes) will show on the LED display. Reduce cooking time to 5 minutes.
  6. 6. When cooking is complete, multi pot will beep. Carefully remove lid, stir in reserved chorizo. Sprinkle with parsley before serving.

Author's Notes

Tips: Serve with sous vide poached or soft-cooked eggs if desired. For poached eggs, cook and set temperature to 145˚F and cooking time for 1 1/2 to 2 hours. For soft-cooked eggs, set temperature to 147˚F and cooking time for 45 minutes. Sprinkle with shredded aged Cheddar cheese or grated Parmesan cheese before serving if desired.

Return to Recipe Index
Return to top
Back to top