Creamy, comforting carbs - is there anything better in life? Especially when it comes in the form of this insanely delicious creamy butternut squash pasta with smokey chorizo. Find out how easy this recipe is below - it'll become a new midweek favourite!
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
651
Ingredients
1/2
butternut squash (about 600g), unpeeled, deseeded and cut into 2cm pieces
1Tbsp.
olive oil
300g
rigatoni, or other pasta shape
200g
cooking chorizo
100g
full-fat cream cheese
25g
Pecorino, finely grated, see intro
3/4tsp.
freshly grated nutmeg
Small handful parsley, leaves picked and roughly chopped
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. On a baking tray, mix the butternut squash pieces and oil. Loosely cover with foil and roast for 40min, turning halfway, or until tender.
Step 2Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Drain, reserving 250ml of the cooking water. Return pasta to the pan (off the heat).
Step 3Meanwhile, heat a medium frying pan over medium heat. Halve the chorizo lengthways, then peel off and discard the skins. Crumble the meat and add to the pan, cooking until golden brown.
Step 4Transfer the roast butternut squash to a high-speed blender or food processor. Add the cream cheese, Pecorino, reserved cooking water, nutmeg and plenty of seasoning. Blend/whizz until smooth.
Step 5Add the sauce to the pasta pan and mix until combined (reheating over medium hob heat, if needed). Check seasoning.
Step 6Divide between 4 bowls and top with the chorizo, parsley and some freshly ground black pepper. Serve.
GH TIPS:
If you want to make this dish veggie, then replace the chorizo with some toasted seeds and swap the Pecorino for a hard vegetarian cheese.
Can't eat chorizo but still want a similar flavour? Belazu make an amazing vegan 'nduja called ve-du-ja and adds a similar spice (without meat) to this dish.
You can try this recipe with sweet potato or different types of squash for variations on colour and taste - it'll still be just as delicious!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
