Butternut Squash and Chorizo Farfalle
Perfectly cooked farfalle pasta in a silky sauce made from blended roasted butternut with fried chorizo, fresh parsley and grated parmesan cheese.
Equipment
- Frying Pan
- Large Pot
- Hand blender
Ingredients
- 250 g dry pasta
- ½ small butternut squash
- 4 Cloves Garlic
- 1 tbsp Olive Oil
- ⅓ tsp Salt
- 100-50 ml Chicken Stock or Water
- 1 tbsp Ricotta or Double Cream optional
- 200 g Hot Smoked Chorizo
- 2 tbsp Fresh Chopped Parsley
- Grated Parmesan
Instructions
- Brush the butternut with olive oil, season with salt, tuck in garlic cloves and roast at 180C for 35-40 minutes until soft.
- Scoop the flesh out and blend together with stock or water and ricotta or cream, if using, until smooth. Add a couple of garlic cloves (optional).
- While the squash is roasting, cut the chorizo into slices. Heat a large pan to medium and fry the sausage until crispy, then transfer to a plate. It will produce a lot of oil, wipe most of it off the pan or otherwise the sauce will be too greasy.
- Boil pasta to one minute short of al dente and reserve a cup of cooking water.
- Return the squash and chorizo back to the pan and warm through. Taste and adjust for salt.
- Add the pasta, toss to combine and adjust the sauce consistency with the reserved pasta water. Cook for about a minute until the pasta reaches al dente.
- Serve sprinkled with grated parmesan and fresh chopped parsley.