Butternut & chorizo spaghetti

Butternut & chorizo spaghetti

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(17 ratings)

Prep: 20 mins Cook: 15 mins


Serves 4
The sweet nutty taste of the squash teamed with spicy chorizo makes this a pasta dish to remember

Nutrition and extra info

  • Easily halved
  • Healthy

Nutrition: per serving

  • kcal501
  • fat11g
  • saturates3g
  • carbs87g
  • sugars12g
  • fibre6g
  • protein19g
  • salt0.41g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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…


  1. 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.

  2. 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.

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Comments (18)

rogerkmoody@icloud.com's picture

This is a great pasta dish. I would recommend roasting the squash with sprigs of fresh thyme rather than sage, and agree totally that using the cooking chorizo works better. I also deglazed the roasting tray with a good splash of white wine then stirred in a tablespoon of tomato purée. Use the best cherry tomatoes you can find. You won't regret it!

jillbrain's picture

I have made this, with variations, lots of times. Best combination:- add sliced onion, crushed garlic and tinned cherry tomatoes, sage optional. But the best thing, if you can get it, (my local T.... sells it) is to use cooking chorizo. This has a better flavour, and stays softer, when cooked.

NikNoo72's picture

I absolutely love this and have made it several times already. I usually do a whole butternut squash, a whole chorizo, and two punnets of cherry toms, and that covers 4 generous portions. I omit the sage though because I find it detracts from the dish, and I also usually don't add the cheese. Like others have said, I don't roast the chorizo for the whole time detailed in the recipe. Instead I roast the squash for about 10 mins first and then throw the chorizo and tomatoes in for the final 15 mins.

If I add the onions and garlic I put them in at the beginning with the squash. All combinations are yummy!

babyblade's picture

Really good store cupboard recipe. Nice & tasty. Added the sliced garlic as suggested. Will be cooking again.

deadstar69's picture

Very nice, easy to make. Made this twice now, added in a can of tomatoes as well to give it more sauce.

crandy's picture

Really nice for a quick, easy and tasty mid week meal! I used rosemary instead of sage, and found that the chorizo is better if you only roast it for 10 minutes, otherwise I found it too overdone. I also added onions as above which gave a nice sweetness. Its so easy and quick - will be making again!

nikkidowns's picture

Really tasty, but we did double the amount of chorizo! Made itless healthy but worth it!

rachelmiddleton's picture

SOOOOO good!!

vickpole's picture

I cooked this again last week and roasted the squash with some sliced onions in smoked rapeseed oil and used a tin of chopped tomatoes rather than cherry tomatoes. I didn't have any sage so used rosemary and it worked just as well. Definitely worth doing for a mid week meal.

seward's picture

Sorry,but this did nothing for us. Quite bland despite adding the red onions and garlic, and hubby thought it was a vegetarian meal as it was hunt the Chorizo ! Thankfully the dog liked it !

topsfizz's picture

Really enjoyed this. Very easy to make. Lots of flavour but will try adding garlic next time, thank you.

svorapon's picture

Very tasty. I make this quite often. Sliced garlic is a good addition.

wellhard's picture

we love this recipe and keep choirzo in the fridge ready for an evening when we fancy this dish. My partner suffers with migraines so we use fresh peppers and caramlised peppers instead of tomatoes - delicious!

chedges's picture

I really like this, its quite simple, not loads of flavour but add some parmasan and its delicious. Also agree its good adding some red onion and a very small amount of creme fraiche (first time I added too much)

dgearon's picture

Add a bit of garlic too, if you don't have sage it is still delicious

theflat's picture

easy and tasty

mrsnoonoo's picture

Very easy to make. Lots of taste. Will certainly make this again.

jammac's picture

Very tasty and healthy.

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