Butternut & Chorizo Spaghetti

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• half a large butternut squash, peeled, deseeded and cut into small cubes
• 100g piece chorizo, chopped
• 1 tbsp olive oil
• 400g cherry tomatoes
• large handful sage leaves, shredded
• 400g spaghetti
• grated parmesan, to serve (optional)

Also mentioned in the method: pasta

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pan of water to the boil and cook the spaghetti according to the packet instructions, usually about 10 minutes, until al dente. Drain, reserving a splash of the cooking water.

2. While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the butternut squash cubes and cook, stirring occasionally, for about 8 minutes until they start to soften and brown at the edges.

3. Add the chopped chorizo to the pan and cook for 2 minutes, stirring, until its oils release and it begins to crisp.

4. Add the cherry tomatoes and shredded sage leaves. Cook for 3 to 4 minutes, pressing the tomatoes gently, until they soften and the squash is tender all the way through.

5. Add the drained spaghetti to the pan with a splash of the reserved cooking water and toss everything together for 1 minute until coated.

6. Divide between four warm bowls and top with grated parmesan if using.