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Farfalle pasta tossed with smooth blended butternut squash with fried chorizo sausage and topped with fresh chopped parslet

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.
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Prep Time 15 minutes
Cook Time 1 hour
Servings 4

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.