Butternut squash and chorizo pasta
A savory and satisfying hor d'oeuvre recipe featuring butternut squash and chorizo, perfect for a cozy appetizer during fall gatherings. This dish is rich in vitamins and minerals, making it a flavorful and nutritious option for a tapas-style meal.
Ingredients
olive oil
2 Tbsps
red pepper flakes
1 tsp
sweet onion
1 medium
garlic
2 cloves
spanish chorizo sausage
1 inch
butternut squash
1 inch
dried thyme
1 tsp
cooked cavatelli pasta
226.8 g
pecorino
25 g
Method
- Heat olive oil and chili flakes.
- Add chorizo and saute until the sausage begins to release it's oils.
- Add onion and garlic and saute until softened (a few minutes).
- Season with s&p.
- Add squash and stir mixture together.
- Add chopped thyme.
- Saute mixture for 5 minutes or so uncovered.
- At this point put your pasta water on to boil.
- Continue to saute your squash mixture covered for 5 minutes.
- Check the squash for firmness.
- You want the squash to be tender but still hold it's shape.
- When the squash is tender transfer to a large serving bowl.
- Add your cooked pasta to the squash.
- Mix everything together with your cheese.
- Add some of the reserved pasta water to loosen the mixture if you want.
- Serve with more grated cheese over top.
Nutrition:
Carbs
49 g
Fat
9 g
Protein
10 g
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