Ingredients

1 butternut squash (about 900g)
400g Coop Irresistible penne
½ x 225g Coop 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 Coop mixed nuts
1 tbsp Coop mixed seeds
350ml chicken stock, made with 1 stock cube
1 tbsp cornflour
200ml local semi-skimmed milk

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6

2. Halve the squash vertically and remove the seeds

3. Put on a baking tray and roast for 40-45 mins, until caramelised and tender

4. While the squash is roasting, cook the pasta according to the pack instructions

5. Drain and set aside

6. Gently fry the chorizo and onion in a non-stick pan for 6-8 mins, until the chorizo has released its natural fat

7. 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

8. When the squash is cooked, scoop the flesh into a large saucepan

9. Add the stock, then blitz with a hand blender until smooth

10. 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

11. Simmer for 2 mins, stirring, until thickened slightly, then toss through the cooked pasta

12. Serve scattered with the nuts and seeds.

Tips

Why not try storing your batches or leftovers in a storage container?