Isn’t butternut squash one of fall’s most incredible flavors? We have the most fabulous recipe for you today, inspired by a dish we’ve been making for years after learning one similar through Food & Wine. The chorizo adds some of our family’s roots as we celebrate Hispanic Heritage Month! The sauce is light with the nuttiness of parmesan.
If you only have 30 minutes to make a hearty meal, this is one you and your family will love. Consider doubling the recipe for larger crowds or as a meal prep option so that you can enjoy it throughout the week. Let us know what you think in the comments below.
Ingredients
- 2 T grapeseed oil
- 2 c butternut squash, peeled and cubed
- 1/2 t cinnamon
- 1-1/4 lb bulk chorizo
- 1 T dried onion
- 2 1/2 c farfalle (bow tie pasta)
- 1/2 c parmesan cheese, finely grated
- 1 T dried parsley
Tools
- Chef’s knife
- Cutting board
- Large sauté pan
- 3 qt saucepan
- Colander
- Fill a saucepan halfway with water and boil over high heat. Add pasta and cook for 12-14 minutes—reserve 1 cup of pasta water for the sauce. Drain pasta in a colander.
- Heat oil in a large sauté pan over medium heat.
- Cook butternut squash for 8-10 minutes. Add cinnamon and stir during the last 2 minutes. Remove from pan and cover with foil.
- Add chorizo to sauté pan. Crumble and brown, adding dry onion when almost cooked through.
- Stir in reserved pasta, water, and cheese to sauté pan. Cook for 1-2 minutes and add the butternut squash. Remove from heat.
- Fold in the pasta and sprinkle with parsley.
- Serve and enjoy!
Chopping butternut squash is the most challenging part of this recipe. Be sure to have a sharp knife and peeler to make it easier. Scoop away the seeds and chop into one-inch pieces.
We are an interracial, same-sex married couple, on our journey of building a family, turning our house into a home and capturing our daily adventures.
