Roasted squash and chilli chorizo pasta

Roasted squash and chilli chorizo pasta
Just right for a cold evening, this has spicy, smoky and slightly sweet flavours, with nuts for texture.
Serves 4  / 
Prep 15  / 
Cook 45


1 butternut squash (about 900g)
400g Co-op Irresistible penne
½ x 225g Co-op chorizo ring, diced
1 red onion, finely chopped
1 red chilli, deseeded and finely chopped
2 thyme sprigs, leaves picked, or ½ tsp dried
2 tbsp chopped Co-op mixed nuts
1 tbsp Co-op mixed seeds
350ml chicken stock, made with 1 stock cube
1 tbsp cornflour
200ml Co-op semi-skimmed milk


Preheat the oven to 200°C/fan 180°C/Gas 6
Halve the squash vertically and remove the seeds
Put on a baking tray and roast for 40-45 mins, until caramelised and tender
While the squash is roasting, cook the pasta according to the pack instructions
Drain and set aside
Gently fry the chorizo and onion in a nonstick pan for 6-8 mins, until the chorizo has released its natural fat
Stir in the chilli and thyme, then cook for another minute. Remove from the pan with a slotted spoon, then toast the nuts and seeds for 2-3 mins in the pan until golden
When the squash is cooked, scoop the flesh into a large saucepan
Add the stock, then blitz with a hand blender until smooth
In a small bowl, mix the cornflour into the milk until lump-free, then stir into the squash sauce, along with the chorizo and onion mixture
Simmer for 2 mins, stirring, until thickened slightly, then toss through the cooked pasta
Serve scattered with the nuts and seeds.


Why not try storing your batches or leftovers in your Nutrifresh Vacuum Storage container?