Ingredients

• 100g chorizo
• 1 large onion
• 140g butternut squash
• 1 chicken stock cube
• 500ml boiled water
• 1 can tomatoes
• ¼ savoy cabbage
• 1 tbsp. olive oil
• A pinch of salt
• A pinch of pepper

Method

1. Cut the chorizo lengthwise and shred with 2 forks. Slice the onion and peel and dice the butternut squash.
2. Heat a large non-stick pan with the olive oil and add the chorizo, onion and butternut squash. Fry for 5 minutes, stirring occasionally.
3. Dissolve the chicken stock cube in the boiling water and add to the pan along with the tinned tomatoes. Season with salt and pepper.
4. Bring to a boil, then simmer for 10 minutes. In the meantime, shred the cabbage.
5. Add the cabbage to the pan, cover with a lid and cook for 5 minutes until it is tender, or longer if you want it even softer.
6. Divide into two bowls and serve.