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