Servings
Font
Back
0.0 from 0 votes

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.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 631 kcal
Course: Main Course
Cuisine: European

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

    Cup of Yum
  1. 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. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Serve with crisp sage leaves (see notes), freshly ground pepper and a grating of Parmesan cheese.

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

Calories 631kcal (32%) Carbohydrates 82g (27%) Protein 23g (46%) Fat 24g (37%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Cholesterol 77mg (26%) Sodium 1408mg (59%) Potassium 875mg (25%) 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

% 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.

Report Abuse
Login to Continue
Forgot password?
Don't have an account? Register