Baked Feta Pasta with Butternut Squash and Chorizo
This easy baked feta pasta recipe adds butternut squash and chorizo sausage – a seasonal twist to the baked feta pasta recipe which was such a viral hit not so long ago.
Servings: 4
Calories: 631kcal
Ingredients
- 2 small chorizo sausages , approx. 3oz (90g)
- 1 medium butternut squash
- 2 tbsp olive oil , or as needed
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp red pepper flakes or sweet paprika
- 1 tsp Italian seasoning
- 7 oz (200g) feta cheese
- 1 tbsp honey
- salt and pepper to season
- freshly grated Parmesan or Pecorino, to taste
For the pasta
- 10 ½ oz (300g) pasta
- 1 chicken or vegetable stock cube
- ½ tsp salt
Instructions
- Preheat the oven to 350°F (180°C) fan setting. Remove the casings from the chorizo and cut into small cubes with a sharp knife or blitz in a mini chopper until crumbled.2 small chorizo sausages
- Peel the butternut squash, slice it in half and scrape out the seeds. Cut into small even cubes and spread onto a roasting dish. Drizzle with olive oil and sprinkle with the Italian seasoning, red pepper flakes, salt and pepper.1 medium butternut squash, 2 tbsp olive oil, ½ tsp sea salt, ½ tsp black pepper, ½ tsp red pepper flakes , 1 tsp Italian seasoning
- Roast for 20 minutes and remove from the oven. Stir the squash and then make space in the center of the tray for the whole block of feta cheese. Add the chorizo, if using, to one side of the tray. Drizzle with the honey and a little olive oil and return to the oven for 15 minutes or until the squash is fork tender.7 oz (200g) feta cheese, 1 tbsp honey
- Meanwhile bring a large pot of water to the boil and add a chicken or vegetable stock cube and salt. Stir to dissolve and add the pasta. Simmer as per pack instructions, reserving some of the pasta water before draining.10 ½ oz (300g) pasta, 1 chicken or vegetable stock cube, ½ tsp salt
- Spoon some of the feta cheese and squash into a blender or mini chopper with some of the pasta water and blend until smooth. Toss this blended sauce with the drained pasta and then add the remaining roast squash, feta and chorizo (see recipe notes).
- Serve with crisp sage leaves (see notes), freshly ground pepper and a grating of Parmesan cheese.freshly grated Parmesan , salt and pepper to season
Video
Notes
Crispy Fried Sage Leaves
Heat a little neutral oil in a small frying pan. Add the sage leaves, in a single layer, and fry for about 30-40 seconds or until slightly darkened. Transfer to a paper towel lined plate and cool before using. The sage leaves will become crisp as the cool down. Use to garnish soups, stews and pasta dishes.
Nutrition
Calories: 631kcal | Carbohydrates: 82g | Protein: 23g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 77mg | Sodium: 1408mg | Potassium: 875mg | Fiber: 6g | Sugar: 6g | Vitamin A: 20461IU | Vitamin C: 48mg | Calcium: 371mg | Iron: 3mg
