I just love all the little squash/pumpkins that are in the shops at this time of year. Unfortunately, most of them end up really flowery after roasting. Therefore I recommend butternut squash, which stays firm and is an absolute joy to eat. BTW, it's easy to turn this into a vegetarian recipe. Just leave out the chorizo and season the veg with a little salt.
(serves 4)
1 butternut squash
100 g chorizo
1 sweet red pepper
250 cherry (plum) tomatoes
freshly ground black pepper
extra virgin olive oil
2-3 garlic cloves.
350 g conchigle pasta
sea salt
freshly grated parmesan
1. Trim the top of the butternut squash, then half and core. Cut into sections and dice. Coarsely chop the pepper. Cut the chorizo lengthways and slice.
2. Place all the butternut squash, pepper, whole cherry tomatoes, unpeeled garlic cloves and chorizo slices into a roasting tray. Season with freshly ground black pepper and drizzle with a generous amount of olive oil. Mix well and place in the oven. Roast for 45-60 minutes at 200°C, gas mark 4.
3. When the veg are almost done, cook the pasta in boiling salted water according to packet instructions.
4. Drain the pasta and mix with the veggies. Sprinkle with parmesan and serve with a crisp leafy salad.
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