Whole Wheat Spaghetti With Kobacha Squash And Chorizo
Time 30 min
1 kobacha pumpkin, seeded, but not peeled, cut into 1/2 inch squares
1 tb olive oil
200 g chorizo sausage ( the spanish kind, not the mexican ), sliced into thin rounds
1/2 onion, diced
2 cloves garlic, finely diced
1/2 bunch basil, cut into thin ribbons
500 g spaghetti, whole wheat
[section] the sauce [/section]
1 cup pumpkin pueree, pref homemade
2 cup chicken stock, pref homemade
2 pinch chile powder
2 tb olive oil, best quality
How to make it
Heat oven to 400 F, spread cut up kobacha in one layer on baking pan, drizzle with olive oil and s+p. Bake for 25 min or almost soft and nicely browned, turning once or twice.
Bring a large pot water to a boil, boil pasta according to package instructions, just shy of al dente. Strain, reserve a cup cooking liquid.
In the meantime, blend pumpkin puree and chicken stock in blender. Add 1 tb very good olive oil.
Heat a little bit olive oil in a large pan. Add chorizo and onion and brown for 5 min. Add garlic, saute 1 more minute and pour in pumpkin/chicken stock mixture. Add roasted kobacha squash, bring to a boil, turn heat down and simmer for 5 min. Add basil, stir and adjust seasonings. Add spaghetti to pan, mix well, stir in some water, if too thick. Serve at once with fresh parmesan and basil chiffonade on the side.