Butternut Squash and Chorizo Pasta
Since 2021 I’ve been on a mission to up your dinner game and this was the first meal in my series of STAPLE dishes for your everyday – my wholesome butternut squash and chorizo pasta. It’s got veg, it’s got pasta, it’s got a bit of meat, it’s a real crowd pleaser.
The theme throughout my series was to make simple food but without compromising on the flavour. I even made sure my dishes included a decent portion of veggies to help towards your 5 a day, because I care x
This dish is colourful and packed full of flavour, yet isn’t labour intensive. Everyones busy, everyones tired but with these dishes you can still eat well without too much faff. So hopefully my series of weeknight meals will make it into your household! I also want to know what ingredients you want some inspiration with or are not sure how to use – like do you have a tin of cannellini beans that have been sat in the cupboard gathering dust? Or have you bought a load of leeks because they were in season but now don’t know what to do with them? I’m here to help babs! P.s. confit leeks are amazing in case you did genuinely buy a bunch of leeks.
If you’re bored of spag bol or can’t face another pasta bake, here’s a list of super saucy meals to get you excited for tea time:
- Sticky orange chicken traybake
- Lamb moussaka meatballs
- Harissa spiced salmon traybake
- Fennel sausage pasta with confit leek
- Caramelised onion filo tart
- Pesto and cream cheese stuffed chicken
Let me know your faves!
Ingredients
- 1 roasted butternut squash
- 1/2 a chorizo sausage
- 300g passata
- 2 tomatoes
- 1 red onion, finely sliced
- Handful of peas
- 2 cooked garlic cloves
- 50g butter
- 250g pasta
Method
- Top and tail your butternut squash, peel it, then cube it and get it in the oven at 180°C/350°F/Gas Mark 4 for 45 mins to an hour. You want it nice and roasted!
- Cube the chorizo and finely slice your onion.
- Render off the fat from the chorizo before adding your sliced onion. Add to a frying pan on a medium heat. You want all that lovely fat!
- Add the garlic as the onions soften, then add in around half the roasted butternut squash.
- Add your tomato passata, soon followed by your peas and mix in your butter. I also added kale to my dish for an extra veg hit, but this is completely optional.
- Cook the pasta based on size and variation. Follow the packet instructions! Keep some of the pasta water to use later on.
- Add a spoon or so of your pasta water to the sauce. This is just to loosen it up slightly.
- Stir in your pasta, season with salt and pepper and serve with your remaining butternut squash. Enjoy!