Chorizo And Soft-Boiled Egg Salad

• 2 3/4 lb butternut squash, peeled, deseeded, chopped
• 4 tbsp vegetable or olive oil
• 2 links chorizo, thinly sliced
• 2 None bread rolls, sliced
• 6 None eggs, at room temperature
• 6 oz asparagus, halved lengthwise, blanched
• 3.5 oz baby arugula
• 1 tsp Dijon mustard
• 1 tbsp lemon juice

1. Preheat oven to 400u0b0F Line a baking tray with parchment paper.
2. Toss squash with 1 tbsp oil then arrange on prepared tray. Season. Bake for 40 mins, or until tender and golden. Transfer to a large bowl.
3. Heat 1 tbsp oil in a large frying pan over medium heat. Cook chorizo for 3 mins, or until golden and crisp. Using a slotted spoon, transfer to paper towels to drain.
4. Add bread to pan and cook for 1 min, or until golden and crisp. Set aside with chorizo to drain then add to squash.
5. Place eggs in a medium saucepan and cover with cold water. Bring to a boil and cook for 4 mins. Drain. Rinse under cold running water then peel and halve.
6. Add asparagus, arugula, mustard, lemon juice and remaining oil to squash mixture. Season and toss to combine. Arrange in a serving bowl. Top with eggs. Serve.

butternut squash, vegetable, links chorizo, bread rolls, eggs, baby arugula, mustard, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/30274 (may not work)