Butternut Squash Rigatoni with Crispy Chorizo & Parmesan Crumb

Butternut Squash Rigatoni with Crispy Chorizo & Parmesan Crumb

The second October hits and this is exactly the kind of pasta I'm craving. You’ve got this incredibly smooth, buttery butternut squash sauce wrapped around the rigatoni and then this salty, crispy chorizo and Parmesan crumb scattered over the whole thing. It tis, perfection to say the least. Comfort in a bowl. Here's how you do it!

Prep

10m

Cook

30m

Total

40m

Butternut Squash Rigatoni with Crispy Chorizo & Parmesan Crumb

The second October hits and this is exactly the kind of pasta I'm craving. You’ve got this incredibly smooth, buttery butternut squash sauce wrapped around the rigatoni and then this salty, crispy chorizo and Parmesan crumb scattered over the whole thing. It tis, perfection to say the least. Comfort in a bowl. Here's how you do it!

Prep

10m

Cook

30m

Total

40m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Peel the butternut squash, remove the seeds, and cut the flesh into fairly small, evenly sized cubes. Smaller pieces are useful because the squash should become completely soft rather than retain texture.

For

2

M

I

Ingredients

For the butternut squash sauce

1

small

Butternut squash, around 700–800g

Per Serving

Calories

1494kcal

Fat

77g

Saturates

37g

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Comfort,

Pasta,

Italian

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