TOTAL TIME: 1 hour
SERVES: 4-6
Protein
250 g spicy chorizo
Milk & Dairy
3/4 cups whole milk
1 cup shredded pecorino
1 cup shredded gouda
Pantry
500 g pasta
1/4 tsp nutmeg
1/4 tsp chili flakes
1/4 cup + 1 tbsp olive oil
1/4 cup honey
Produce
1 small butternut squash (1.5 cups mashed)
1 shallot
Cook your squash. Preheat oven to 450. Cut squash in half and scoop out the seeds. Peel and quarter shallot. Drizzle both with 1 tbsp olive oil and salt and place cut side down on a baking sheet. Drizzle with olive oil and salt. Bake for 30-40 minutes until squash is fork tender.
Remove and let cool for a few minutes before scooping out squash - measure 1 1/2 cups for this recipe and keep the rest for whatever you like!
Cook your chorizo. While the squash bakes, dice chorizo very small (the size of a bacon bit or half a pea). Over medium high heat, heat 1/4 cup olive oil and once hot, add chorizo. Cook until chorizo has darkened and begins to crisp up - about 10 minutes (it will crisp up a bit but won't get as crisp as bacon).
Start your pasta. While your chorizo is cooking, boil pasta water with a generous amount of salt. Cook to al dente per pasta box instructions. Be sure to reserve 1 cup of pasta water for later. Drain and return to pot.
Make your sauce. While your pasta is cooking, blend your sauce ingredients: 1 1/2 cups butternut squash, your roasted shallot, 1/4 tsp nutmeg, 1/4 tsp chili flakes, and 3/4 cup whole milk. Once you've drained your pasta, return it to the pot. Add your sauce and mix. Add half your cheese and 1/2 cup pasta water and mix well. Add remaining cheese and if needed, another splash of pasta water - you still want it quite thick and cheesy, like a saucy mac and cheese.
Serve it up. Serve the pasta into a large bowl, top with crispy chorizo, a drizzle of the chorizo oil, and a good drizzle of honey.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!