• 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.


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.

Recipe from Good Food magazine, February 2007

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