Baked Chorizo and Squash Rice with Manchego crust

Butternut squash. Such a brilliant vegetable. If you store it whole in a cool dark place it will last upto three months. That’s one impressive standby ingredient! And it’s such a versatile vegetable – as a soup with plenty of fiery ginger, boiled and mashed with lashings of butter, or roasted alongside wedges of red onion until caramelised. This particular recipe for Baked Chorizo and Squash Rice is a one pot dish packed with flavour and texture… simply serve with a green salad.

Baked chorizo and squash rice with manchego crust

Recipe by Olive MagazineDifficulty: Easy


Total time



The crispy cheese crust takes this low calorie baked chorizo and squash rice dish to the next level of deliciousness… and it’s under 500 calories per person.


  • olive oil

  • cooking chorizo 200g, diced

  • red peppers 2, chopped

  • onion 1 large, chopped

  • garlic 2 cloves, crushed

  • butternut squash 400g, diced

  • hot smoked paprika 1 tsp

  • chicken stock 1 litre

  • paella rice 300g

  • basil a handful, chopped

  • manchego 100g, grated

  • green salad to serve


  • Heat the oven to 180C/fan 160C/gas 4. Heat a large, shallow ovenproof pan and add 1 tbsp of the olive oil. Fry the chorizo until golden and starting to crisp up. Scoop out with a slotted spoon. Add another tbsp of oil, the peppers, onion and garlic, and cook over a medium heat until the peppers begin to soften. Add the squash and cook for 3-4 minutes or until softened.
  • Add in the paprika and cook for 1 minute, stirring, then add the chicken stock. Tip the chorizo back in, bring the stock to a simmer, then add the rice and basil, and stir. Put into the oven uncovered and bake for 20 minutes, then scatter over the manchego and bake for a further 10 minutes. Serve with a green salad.

More recipes featuring spicy chorizo here