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Spicy chorizo squash parcels

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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50 mins
Serves 24 canapés

500g butternut squash, peeled, chopped into 15mm cubes
3 tbsp Mr Hugh’s garlic infused rapeseed oil
75ml Mr Hugh’s rapeseed oil
30g fresh thyme
1 large white onion, finely chopped
50ml white wine (preferably Sauvignon Blanc)
100ml chicken stock (from 1 stock cube)
200g, cut into 15mm/¾in cubes
4 sheets ready-made filo pastry
Cornflour, for dusting



Preheat the oven to 200c.

Put the squash in a large roasting dish. Toss with 2 tablespoons Mr Hugh’s garlic infused rapeseed oil and a generous pinch of salt and pepper. Toss together until all the cubes are well coated. Add a few sprigs of thyme and bake on the middle shelf for 15–20 minutes, or until the squash is tender and starting to brown at the edges. Stir halfway through cooking.

Heat a tablespoon of Mr Hugh’s garlic infused rapeseed oil in a large frying pan over a medium heat. Add the onion and gently fry until soft and translucent. Pick the leaves from 2 sprigs thyme and add to the pan. Add the white wine and chicken stock and cook for a further 2 minutes until the volume of liquid has reduced by half. Tip the contents of the frying pan into a blender.

In the same frying pan, lightly fry the chorizo until just starting to brown at the edges. Remove from the heat and drain the oil from cooking into the blender. Put the chorizo in a small bowl lined with kitchen paper and set aside.

Add half the butternut squash to the blender and blend everything to a smooth but thick purée. Season to taste with salt and pepper, place in a bowl and set aside to cool.

Line 2 baking trays with non-stick baking paper. Dust a work surface with the cornflour and lay the filo out. Cut the filo into 7cm squares. Take one square, brush both sides with Mr Hugh’s rapeseed oil and place on the baking tray. Place another square on top at a 45-degree angle and apply more oil to the top.

Add about a teaspoon of purée to the middle of the square, followed by 2 chorizo squares and a square of butternut squash. Draw the edges of the filo around the purée to form a neat package and pinch together at the top. Repeat to make 24 parcels.

Bake for 10–15 minutes until golden-brown and crisp on the bottom. Swap the trays midway through baking to ensure they cook evenly. Move to a cooling rack and drape a sprig of thyme over each parcel.

Serve the parcels garnished with any leftover purée, roasted squash and chorizo.

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