Butternut Squash & Chilli Hash with Garlic Yogurt & Jalapeño–Peach Hot Sauce

Fri, 22 August 2025

Serves 4–6

Ingredients:

• 1 medium butternut squash, peeled and cut into 2cm cubes
• 2 red onions, cut into wedges
• 2 red peppers, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Salt & pepper
• 6 large eggs
• Optional to serve: fresh coriander & thick slices of chorizo

Garlic Yogurt

• 250g Greek yogurt
• 1 garlic clove, grated
• Squeeze of lemon juice
• Pinch of salt

Jalapeño–Peach Hot Sauce (makes about 500ml, keeps 3–4 weeks)

• 2 ripe peaches, peeled & chopped
• 100g jarred jalapeños (about ½ jar, drained but reserve the brine)
• 200ml white wine vinegar (or cider vinegar)
• 150g caster sugar
• 2 garlic cloves, sliced
• 1 tsp salt

Method:

1. Heat oven to 200°C (fan). Toss squash, onions, and peppers with olive oil, paprika, cumin, salt and pepper on a large roasting tray. Roast for 30–35 minutes, tossing halfway, until golden and tender.
2. While veg roasts, make the hot sauce: put all sauce ingredients in a saucepan with 50ml water and 1–2 tbsp of the jalapeño brine. Simmer 20–25 minutes until peaches are soft and sauce is glossy. Blitz smooth and pour into sterilised bottles or jars. You can pop your jars or bottles into the dishwasher for an easy way to sterilize them.
3. Put your yogurt into a small mixing bowl with garlic, lemon, and salt to taste. Give it a good mix & chill until ready.
4. Once veg is roasted, make 6 little wells and crack in the eggs. Cover loosely with foil or a lid, bake 6–8 minutes until whites are just set but yolks are runny.
5. If you are serving the chorizo, slice it into 1cm thick rounds and add to a pan over a medium heat. The fat will render out after a few minutes and they will crisp up. Drain on some kitchen paper and keep to one side.
6. Serve the tray at the table, drizzle with garlic yogurt and spoon over jalapeño–peach hot sauce. Add coriander and crispy chorizo or put them on the table for guests to help themselves.

 

Make-ahead magic: Roast veg up to 3 hours before and reheat before cracking in eggs. The hot sauce can be doubled or tripled, bottled, and given to guests (or stashed in your fridge for the next brunch).