Chorizo and Leek Pasta with Butternut Squash SauceFrom katerina 9 years ago
How to make it
- Preheat oven to 350F. Peel the squash using a vegetable peeler. Cut it in half lengthwise and scoop and discard the seeds. Cut into cubes no bigger then an inch. In a baking dish toss the squash with 2T of the olive oil and fresh salt and pepper. (Squash doesn't have to be in one single layer.) Place the sausages on top and bake for 40-50 minutes or until sausages cooked through and squash is tender.
- When the sausages and squash are done get out a skillet. To it add the remaining olive oil, slice the garlic cloves in half and turn on to medium low heat. Cook until garlic starts to lightly brown and discard. Clean the leek and chop into half moons no thicker then about 1/2cm. Add to the skillet and sweat, stirring occasionally for 5 minutes.
- Add the squash into a food processor and process until smooth adding the stock as needed to get it nice and saucy. Turn into skillet and heat through. Slice the chorizo and add to the sauce. Toss with the pasta.
The Cookkaterina Vancouver, CA
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