Go Back Email Link

Autumn Chorizo & Squash Oven Bake

Our Chorizo & Squash Oven Bake is designed to be asimple, gut-friendly meal to give gut bacteria a helping hand, so why not tryit out today?
Course dinner, lunch
Cuisine Mediterranean
Servings 4


  • 1 medium seasonal squash butternut or red onion squash works well
  • 1 punnet chestnut mushrooms
  • 1 medium onion
  • 2 cloves garlic
  • 125 gr chorizo
  • 125 gr halloumi
  • 2 tsp ground cumin
  • 2 tsp ground ginger
  • 1 tsp tumeric
  • 1 tsp ground coriander
  • 2 tsp ground cinnamon
  • 2 sachets Bimuno® DAILY
  • 2 tbsp extra virgin olive oil
  • 300g brown rice or mixed grains


  • Preheat the oven - 180 degrees (fan), 200 degrees (conventional)
  • Dice the squash into 2-3cm chunks and put into alarge baking dish. Dice the onion and chorizo, and add to the baking dish,along with the whole chestnut mushrooms.
  • Mix the ground spices together in a bowl, drizzleolive oil over the vegetable baking dish and top with the spice mix. Crush thegarlic and add this to the baking dish.
  •  Stir the mixture together, cover with an oven-prooflid or foil, before baking in the oven for 40-45 minutes.
  • After 35 minutes, bring a saucepan of water to theboil and add your rice or mixed grains.
  • Take your bake out of the oven and add dicedhalloumi, before returning the dish to the oven without the lid for 15 minutes.
  • Check that the vegetables are cooked through - if afork goes through the squash easily, it’s ready to go. Remove the dish from theoven and stir in your Bimuno® DAILY powder.
  • Drain the rice or grains and divide between four plates,topping with the oven bake mixture. Make sure not to miss the spicy juices fromthe bottom of the dish – drizzle them over the top of each plate.
Keyword chorizo, oven bake, squash