Name: Butternut & chorizo spaghetti
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: half a large butternut squash peeled, deseeded and cut into small cubes; 100g piece chorizo chopped; 1 tbsp olive oil; 400g cherry tomato; large handful sage leaves, shredded; 400g spaghetti; grated parmesan to serve (optional)

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Butternut & chorizo spaghetti

Butternut & chorizo spaghetti

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 4.2 out of 5.20 ratingsRate

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The sweet nutty taste of the squash teamed with spicy chorizo makes this a pasta dish to remember

Easily halved

Healthy

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A star rating of 4.4 out of 5.21 ratings

Ingredients

Nutrition

Units:

MetricUS

half a large butternut squash

peeled, deseeded and cut into small cubes
100g piece chorizo

chopped
1 tbsp olive oil
400g cherry tomato
large handful sage

leaves, shredded
400g spaghetti
grated parmesan

to serve (optional)

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Nutrition: per serving

kcal501
fat11g
saturates3g
carbs87g
sugars12g
fibre6g
protein19g
salt0.41g

low

Method

step 1

Heat oven to 220C/fan 200C/gas 7. Tip the squash and chorizo onto a roasting tray, season, then toss in the oil. Roast for 20 mins, adding the tomatoes and two-thirds of the sage for the final 5 mins cooking.
step 2

Meanwhile, cook the spaghetti. Drain, then toss with the roasted ingredients and any cooking juices from the tray. Serve sprinkled with the remaining sage and grated parmesan, if using.

RECIPE TIPS

ROASTING TOMATOES

If you roast the tomatoes their skins will burst, allowing their juices to caramelise in the roasting tray. This is a great way to make a healthy pasta sauce with loads of flavour.

Recipe from Good Food magazine, February 2007

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A star rating of 4.2 out of 5.20 ratings

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