The BBC Good Food logo
Butternut & chorizo spaghetti

Butternut & chorizo spaghetti

By
Rating: 4 out of 5.19 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily halved
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal501
fat11g
saturates3g
carbs87g
sugars12g
fibre6g
protein19g
low insalt0.41g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
ROASTING TOMATOES

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.

Goes well with

Recipe from Good Food magazine, February 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.19 ratings
Advertisement
Advertisement
Advertisement

Sponsored content