Butternut Chorizo Spaghetti Recipes

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BUTTERNUT & CHORIZO SPAGHETTI



Butternut & chorizo spaghetti image

The sweet nutty taste of the squash teamed with spicy chorizo makes this a pasta dish to remember

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Snack, Starter, Supper

Time 35m

Number Of Ingredients 7

half a large butternut squash , peeled, deseeded and cut into small cubes
100g piece chorizo , chopped
1 tbsp olive oil
400g cherry tomato
large handful sage leaves, shredded
400g spaghetti
grated parmesan , to serve (optional)

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Tip the squash and chorizo onto a roasting tray, season, then toss in the oil. Roast for 20 mins, adding the tomatoes and two-thirds of the sage for the final 5 mins cooking.
  • Meanwhile, cook the spaghetti. Drain, then toss with the roasted ingredients and any cooking juices from the tray. Serve sprinkled with the remaining sage and grated parmesan, if using.

Nutrition Facts : Calories 501 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.41 milligram of sodium

BUTTERNUT SQUASH AND CHORIZO HASH



Butternut Squash and Chorizo Hash image

Top this sweet and spicy hash recipe with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you've got dinner.

Provided by Anna Stockwell

Categories     Bon Appétit     Breakfast     Squash     Brunch     Sausage     Pork     Butternut Squash     Quick & Easy     Fall

Yield 4 serving

Number Of Ingredients 6

1 Tbsp. (or more) extra-virgin olive oil
8 oz. fresh chorizo, casings removed
1 lb. butternut squash (about 1/2 of a medium squash), peeled, cut into 1/2" pieces (about 4 cups)
1 medium onion, coarsely chopped
Kosher salt
Lime wedges and cilantro leaves with tender stems (for serving)

Steps:

  • Heat oil in a large heavy skillet (preferably cast iron) over medium-high. Cook chorizo, breaking up into small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer to a bowl with a slotted spoon; reserve skillet with fat.
  • Add butternut squash and onion to reserved skillet and cook over medium-high, adding more oil if needed and stirring occasionally, until golden brown and tender, 10-15 minutes. Stir in chorizo and season with salt. Squeeze a lime wedge over and top with cilantro. Serve with additional lime wedges for squeezing over.

CHORIZO-STUFFED SPAGHETTI SQUASH



Chorizo-Stuffed Spaghetti Squash image

Baked spaghetti squash is topped with fire-roasted tomatoes, corn, black beans and a heart-healthy version of chorizo made with lean ground turkey instead of pork.

Provided by France C

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 2h

Yield 4

Number Of Ingredients 26

1 pound lean ground turkey
¾ teaspoon salt
1 teaspoon garlic powder
1 ½ teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon sweet paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried Mexican oregano
½ teaspoon dried chipotle chili pepper
¼ teaspoon cinnamon
⅛ teaspoon ground cloves
2 tablespoons cider vinegar
2 (2 1/2 pound) spaghetti squash, halved and seeded
1 tablespoon olive oil
½ cup white onion, finely chopped
1 clove garlic, minced
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon ground cumin
¾ cup black beans, rinsed and drained
½ cup fire-roasted frozen corn
¼ cup canned mild diced green chilies
1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained
1 cup shredded queso Chihuahua or Mexican blend cheese
¼ cup fresh cilantro, chopped

Steps:

  • Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
  • Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
  • Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
  • Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
  • Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
  • Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
  • Fluff spaghetti squash strands with a fork, keeping them in the shells.
  • Increase oven temperature to 400 degrees F (200 degrees C).
  • Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.

Nutrition Facts : Calories 545.8 calories, Carbohydrate 62.5 g, Cholesterol 100 mg, Fat 16.2 g, Fiber 7.1 g, Protein 42.6 g, SaturatedFat 6.6 g, Sodium 1600.3 mg, Sugar 2.2 g

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