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Roasted squash and chilli chorizo pasta

Roasted squash and chilli chorizo pasta


Just right for a cold evening, this has spicy, smoky and slightly sweet flavours, with nuts for texture

  • Feeds 4 Feeds 4
  • Ready in 1 hour

Each serving contains

  • Energy
    2932kj 696kcal
  • Fat
    Med 28%
  • Saturates
    Low 29%
  • Sugar
    Low 19%
  • Salt
    Low 26%

% of adult’s reference intake | Carbohydrates per serving : 101g


  • 1 butternut squash (about 900g)
  • 400g Co-op Irresistible penne
  • ½ x 225g Co-op chorizo ring, diced
  • 1 red onion, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 thyme sprigs, leaves picked, or ½ tsp dried
  • 2 tbsp chopped Co-op mixed nuts
  • 1 tbsp Co-op mixed seeds
  • 350ml chicken stock, made with 1 stock cube
  • 1 tbsp cornflour
  • 200ml Co-op semi-skimmed milk


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Halve the squash vertically and remove the seeds
  3. Put on a baking tray and roast for 40-45 mins, until caramelised and tender
  4. While the squash is roasting, cook the pasta according to the pack instructions
  5. Drain and set aside
  6. Gently fry the chorizo and onion in a nonstick pan for 6-8 mins, until the chorizo has released its natural fat
  7. Stir in the chilli and thyme, then cook for another minute. Remove from the pan with a slotted spoon, then toast the nuts and seeds for 2-3 mins in the pan until golden
  8. When the squash is cooked, scoop the flesh into a large saucepan
  9. Add the stock, then blitz with a hand blender until smooth
  10. In a small bowl, mix the cornflour into the milk until lump-free, then stir into the squash sauce, along with the chorizo and onion mixture
  11. Simmer for 2 mins, stirring, until thickened slightly, then toss through the cooked pasta
  12. Serve scattered with the nuts and seeds.

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