BUTTERNUT & CHORIZO SPAGHETTI
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
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
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
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
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
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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BUTTERNUT SQUASH SPAGHETTI WITH CHORIZO AND SPINACH
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Reviews 1Estimated Reading Time 7 minsServings 6-8Total Time 55 mins
- Preheat oven to 400°F. Toss butternut squash with 1 tablespoon olive oil and season with Kosher salt. Spread in a single layer on an aluminum foil lined baking tray and roast in oven for 25 minutes, until fork tender. Remove from oven and set aside.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion, season with Kosher salt, and cook for approximately 4-5 minutes, stirring occasionally. Add garlic and cook 1 minute, stirring occasionally. Add tomato sauce, 3 cups chicken broth, sage leaves, and roasted butternut squash. Bring to a boil and then lower heat and let simmer for 10 minutes. Using an immersion blender (or carefully transferring mixture to a blender), puree mixture until it is a smooth sauce consistency. Add remaining 1 cup of broth if sauce is too thick. Add cooked chorizo and sauteed spinach and let sauce simmer 10 more minutes, stirring occasionally.
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- Prepare the sauce by sautéing the chorizo in a medium sized saucepan over medium-high heat until the sausage is starting to brown, add the onion and garlic, and cook until the onion begins to soften, 3-4 minutes.
- Before adding the tomatoes, place them in a blender and blend them until the texture is a chunky tomato sauce. If your tomatoes come already crushed instead of whole, you can skip this step.
- Add the thyme, smoked paprika, and blended tomatoes to the chorizo/onion mixture, and bring it to a boil. Reduce the heat and simmer to let the flavors blend, about 15-20 minutes.
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