Roast Butternut Squash Sauce & Chilli Chorizo Pasta

Days are turning warmer, but there is still a chill in the evening air. So let's make the most of our squashes. Butternuts, Pumpkins and (my personal favourite) Turbans are all type of squashes which are available in the winter and early spring, before being replaces by their summery cousins, the Crooknecks, PattyPan and Courgettes.

For this recipe, I found my inspiration in the Co-op magazine. Not only that, but I also submitted a picture of my dish in their readers' column. Guess what, Ithe picture arrived second (story of my life). Going through the Co-op recipe introduced me to a different kind of sauce. I found out that tomato was not the only possibility. Butternut squash sauce has the sweetness and the lightness of a the traditional tomato, therefore it works really well. Tastewise, it is a little surprising at first but that is the beauty of trying out new ways.

From a blogging point of view, it was interesting to compare the photographs. A famous food-photographer once told me that a plate of food has a best profile, the same way people do. It is so very true. Another important thing to know is that most food pictures look better is 'warmified' with a filter. So I leave you with 'their' and 'mine' (no filter) and the recipe. Let me know if you make this delightful Roast Butternut Squash Sauce.

Roast Butternut Squash Sauce & Chilli Chorizo Pasta
Roast Butternut Squash Sauce & Chilli Chorizo Pasta

Roast Butternut Squash Sauce & Chilli Chorizo Pasta

            Ingredients
         
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

     
        Method
     
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.

Want more Butternut Squash recipes click here
Chestnut & Quinoa Stuffed Butternut Squash

      And last but not least, because it is nice to share
Cook Blog Share

3 comments:

Jacqui Bellefontaine said...

wow looks delicious

Solange Berchemin of Pebble Soup said...

Thank you Jacqui. Very usual and definitely worth a go

AAMIR SHAIKH said...
This comment has been removed by a blog administrator.
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