Butternut & Chorizo Pasta

Preheat the oven to 180ºc fan

Carefully cut your butternut squash in half and scoop out the seeds. (If you want to save a little time, instead of cutting it in half you can peel the butternut and cut it in to large cubes instead)

Place the butternut squash halves (or cubes) on to a baking tray and drizzle with olive oil, season generously with salt and pepper and place in to the oven for 40mins or until tender. (25mins approx for cubes)

Once the butternut squash is nice and tender remove from the oven and allow to cool slightly.

While your butternut squash is cooling cook your pasta according to package instructions. NOTE- if your pasta is cooked before you are ready to add it to the sauce drain and drizzle it with 1tbsp of olive oil and stir, this will stop the pasta from clumping together before it's needed.

Back to the butternut sauce... when your butternut is cool enough to handle scoop out the tender flesh and add to a bowl or measuring jug (anything you can use to blend it in) now add the creme fraiche and 100ml of water. Use stick blender to blend the ingredients together until you have a nice sauce. Have a taste and season accordingly, but don't forget that the chorizo will add saltiness so don't over do the salt at this stage.

Stir the sauce through the cooked, drained pasta and leave on a low heat to keep warm, stirring occasionally.

In a frying pan heat the butter on a medium to high heat. Once foamy add the sage and cook for a minute.

Now add in the chorizo and cook until crispy and releasing its delicious oils.

Plate up your pasta and sprinkle over your crispy sage and chorizo and drizzle over the chorizo oil from the pan. I also find that plenty of freshly ground pepper works well to.

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