- 450g/1/2 butternut squash 3.5 cups cubed
- 3 tbsp olive oil divided
- 400g/1 lbs raw chorizo sausage 6 sausages
- 1-2 cloves garlic
- 2 cubes/1/2 cup frozen spinach
- 1 lbs orecchiette pasta or pasta shells
- 350 ml/1 ¼ cups chicken stock
- 50 g/1/2 cup freshly grated Parmesan
Preheat the oven to 200C/400F. Peel, cut and deseed the butternut squash. Cut one half into 2 inch cubes and reserve the other half for another use. Toss the squash with salt and half of the olive oil. Roast in the preheated oven on a large and rimmed baking sheet for 40-45 minutes or until tender and golden.
Approximately 15 minutes before the squash is done get the pasta boiling in a large pot of salted water. Remove the chorizo sausage from its casing and cook in a pan with the remaining olive oil, break it up into small pieces with a wooden spoon. When the sausage is cooked all the way through add the minced garlic and continue cooking for about 30 seconds.
When the pasta is done, drain it. Nex add the defrosted spinach (or fresh spinach) to the pan with the chorizo sausage, orecchiette pasta, grated Parmesan cheese and chicken stock, toss together until the pasta is well coated. Taste and add more salt if needed.
By this time your butternut squash should be done roasting. Take it out of the oven and stir gently into the pasta trying not to break it up too much. Serve with extra Parmesan cheese on top.
Calories: 536kcal | Carbohydrates: 67g | Protein: 21g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 1990mg | Potassium: 502mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8569IU | Vitamin C: 26mg | Calcium: 177mg | Iron: 3mg