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Butternut & chorizo spaghetti

Contains pork – recipe is for non-Muslims only
The sweet nutty taste of the squash teamed with spicy chorizo makes this a pasta dish to remember

  • Prep: 20 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 501
  • Carbohydrates 87
  • Saturated Fat 3
  • Sugar 12
  • Protein 19
  • Fat 11
  • Fibre 6
  • Salt 0.41

Nutrition per serving

  • Calories 501
  • Carbohydrates 87
  • Saturated Fat 3
  • Sugar 12
  • Protein 19
  • Fat 11
  • Fibre 6
  • Salt 0.41

Ingredients

  • half a large butternut squash, peeled, deseeded and cut into small cubes
  • 100g piece chorizo, chopped
  • 1 tbsp olive oil
  • 400g cherry tomatoes
  • large handful sage leaves, shredded
  • 400g spaghetti
  • grated parmesan, to serve (optional)

Tip

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.

Method

  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.

  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.

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