- half a large butternut squash, peeled, deseeded and cut into small cubes
- 100g piece chorizo, chopped
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 400g cherry tomato
- large handful sage leaves, shredded
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 400g spaghetti
- grated Parmesan, to serve (optional)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Heat oven to 220C/fan 200C/gas 7. Tip the squash and chorizo onto a roasting tray, season, then toss in the oil. Roast for 20 mins, adding the tomatoes and two-thirds of the sage for the final 5 mins cooking.
Meanwhile, cook the spaghetti. Drain, then toss with the roasted ingredients and any cooking juices from the tray. Serve sprinkled with the remaining sage and grated parmesan, if using.
If you roast the tomatoes their skins will burst, allowing their juices to caramelise in the roasting tray. This is a great way to make a healthy pasta sauce with loads of flavour.