The other day I found this recipe on Tesco’s website and it was surprisingly good. So much that little one even ate some the next day. I’d say that was a win! I’ve copied in the details if you want to try this out, or go here for the original recipe.
BUTTERNUT SQUASH & CHORIZO CARBONARA
Prep Time: 10 minutes
Cook Time: 45 minutes
- 1kg (2lb) butternut squash, peeled, seeded and diced
- 2 unpeeled garlic cloves, gently crushed with the back of a knife
- 1 tsp fennel seeds, crushed
- 2 tbsp olive oil
- 2 tbsp whipping cream
- 1 x 130g pack Spanish diced chorizo
- 400g (13oz) spaghetti
- 4 eggs
- 60g (2 1/2oz) Parmesan, finely grated, plus extra to serve
- handful chopped flat-leaf parsley
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash, garlic, fennel and 1 tbsp oil on a roasting tray. Toss, season, then roast for 30 minutes. Peel the garlic cloves, then in a food processor whizz to a purée with the cream and half the squash.
- Heat 1 tbsp oil in a frying pan and cook the chorizo over a medium-high heat for 5 minutes, until crisp. Set aside.
- Cook the pasta in a pan of salted boiling water for 10 minutes. Drain, reserving 100ml (3 1/2oz) water, and return to the pan.
- Whisk the Parmesan and eggs together, then pour over the pasta with the purée and reserved water. Stir for 2-3 minutes over a low heat until thick. Stir in the chorizo and parsley. Serve with the reserved squash and Parmesan.