Baked Feta Pasta with Butternut Squash and Chorizo
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Unrated
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Prep Time
10 mins
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Cook Time
40 mins
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Servings
4
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Calories
631 kcal
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Course
Main Course
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Cuisine
European
Baked Feta Pasta with Butternut Squash and Chorizo
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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.
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Ingredients
- 2 chorizo sausages approx. 3oz (90g, small
- 1 butternut squash medium
- 2 tbsp olive oil , or as needed
- ½ tsp salt sea salt
- ½ tsp black pepper
- ½ tsp red pepper flakes or sweet paprika
- 1 tsp Italian seasoning
- 7 oz feta cheese quantity approx. 200 g
- 1 tbsp honey
- salt to season
- black pepper to season
- Parmesan Cheese or Pecorino, to taste, freshly grated
For the pasta
- 10 ½ oz pasta 300g
- 1 chicken stock cube 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.
- 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.
- 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.
- 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.
- 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.
Equipments used:
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 Information
Show Details
Calories
631kcal
(32%)
Carbohydrates
82g
(27%)
Protein
23g
(46%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Cholesterol
77mg
(26%)
Sodium
1408mg
(59%)
Potassium
875mg
(19%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
20461IU
(409%)
Vitamin C
48mg
(53%)
Calcium
371mg
(37%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Calories | 631kcal | 32% |
| Carbohydrates | 82g | 27% |
| Protein | 23g | 46% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 77mg | 26% |
| Sodium | 1408mg | 59% |
| Potassium | 875mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 20461IU | 409% |
| Vitamin C | 48mg | 53% |
| Calcium | 371mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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