Perhaps not quite up there with how Einstein must have felt upon cracking the theory of relativity, but my personal game changer of a revelation was the discovery that you don't need to peel butternut squash when you roast it. That's right. You don't need to peel it. It can be tricky enough as it is to chop, but don't add to that pain by then faffing about with a peeler - the skin will just soften in the oven.
This dish is a great side for a roast, or simply on its own with a side portion of spinach and broccoli. The comforting sweetness of the squash is balanced by the spicy, saltiness of the harissa and chorizo here and is intensely moreish.
What's the A to V?
Squash is brilliant source of vitamin A, full of beta-carotene (what gives squash its orange colour) which the body coverts into vitamin A. It's also a good source of vitamin C, with the chorizo adding sodium, B12, B6 and iron to the mix.
Ingredients (serves 4):
1 butternut squash
100 g of chorizo, chopped into rounds (roughly 1/2 of those rings you can buy in packets)
6 shallots, peeled and halved
2 garlic cloves
1 tbsp harissa
1 tsp nutmeg
3 tbsp of olive oil
4 sprigs of thyme or rosemary
Salt and pepper to season
Method
Preheat your oven to 180 degrees. Place your squash (cut into medium-sized chunks), chorizo, garlic and shallots into an oven dish.
Sprinkle your nutmeg over the top along with your thyme and the spoonful of harissa and mix well.
Drizzle your olive oil over the top, season, and mix again.
Cook for around 50 minutes, or until everything is cooked through and starting to brown.