squash pasta with chorizo and simple kale salad
TOTAL TIME: 1 hour
SERVES: 2-4
For the roasted squash:
1 1/2 lb butternut squash
2 carrots
1 head garlic
1 shallot
1 tbsp white miso
1 tbsp fresh sage
1 tbsp honey
1/4 tsp cayenne
2 tbsp oil
1 cup chicken stock
For the salad:
1 head black/lacinato kale
1 tbsp oil
1/2 lemon
1/4 cup finely grated pecorino
salt and pepper
For the pasta:
250 g spicy chorizo
2 tbsp olive oil
2 tbsp salt for boiling water
500 g small shells or orecchiette pasta
3/4 cup whole milk
1 cup gouda
3/4 cup pecorino
1 tbsp honey
Roast your veggies (can prep in advance). Slice squash and carrots into large chunks and add to sheet tray. To a small bowl, mix 2 tbsp oil, 1 tbsp fresh diced sage, a sprinkle of cayenne, 1 tbsp honey, 1 tbsp miso and drizzle over the veg with a good pinch of salt. Peel and cut 1 shallot in half and cut the top off 1 head of garlic and add both to tray cut side down. Bake for about 30-45 minutes until extremely tender. Let cool slightly and add to blender (removing the skin from the garlic) with 1 cup chicken stock and blend until smooth (you should have about 2 cups)
Prep your salad. Wash and finely chop your kale. Add to a bowl with 1 tbsp oil and a big pinch of salt and massage the kale well. Drizzle with juice of 1/2 a lemon. Sprinkle on 1/4 cup finely grated pecorino and a good amount of pepper and toss. Set aside while you cook your pasta, this gets better if it sits for a few minutes.
Make your chorizo. Dice chorizo into pea size chunks. Over medium-high heat, heat 2 tbsp olive oil and once hot, add chorizo. Cook until chorizo has darkened and begins to crisp up/get golden - about 10 minutes. Remove chorizo and oil into a bowl from the pan and set aside.
Make your pasta. Cook your pasta according to package instructions in well salted water (about 2 tbsp for 6 cups water). To the same pan you cooked your chorizo in, add blended squash (about 2 cups) and 3/4 cup whole milk. Mix and bring to a low simmer. Add half your cheese, mix well to melt and then melt in remaining cheese. Add cooked pasta to sauce with a splash of pasta water - you want it quite thick and cheesy, like a saucy mac and cheese.
Serve. Serve the pasta up into individual bowls and top with the crispy chorizo, a drizzle of the chorizo oil, and a good drizzle of honey. Serve the salad on the side.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!