
If you want to make this dish veggie, then replace the chorizo with some toasted seeds and swap the Pecorino for a hard vegetarian cheese.
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- 1/2
butternut squash (about 600g), unpeeled, deseeded and cut into 2cm pieces
- 1 Tbsp.
olive oil
- 300 g
rigatoni, or other pasta shape
- 200 g
cooking chorizo
- 100 g
full-fat cream cheese
- 25 g
Pecorino, finely grated, see intro
- 3/4 tsp.
freshly grated nutmeg
-
Small handful parsley, leaves picked and roughly chopped
-
- Step 1Preheat oven to 190°C (170°C fan) mark 5. On a baking tray, mix the butternut squash pieces and oil. Loosely cover with foil and roast for 40min, turning halfway, or until tender.
- Step 2Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Drain, reserving 250ml of the cooking water. Return pasta to the pan (off the heat).
- Step 3Meanwhile, heat a medium frying pan over medium heat. Halve the chorizo lengthways, then peel off and discard the skins. Crumble the meat and add to the pan, cooking until golden brown.
- Step 4Transfer the roast butternut squash to a high-speed blender or food processor. Add the cream cheese, Pecorino, reserved cooking water, nutmeg and plenty of seasoning. Blend/whizz until smooth.
- Step 5Add the sauce to the pasta pan and mix until combined (reheating over medium hob heat, if needed). Check seasoning.
- Step 6Divide between 4 bowls and top with the chorizo, parsley and some freshly ground black pepper. Serve.
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