This Butternut Squash and Chorizo Spaghetti is a perfect fall comfort dish, bringing together the natural sweetness of roasted butternut squash and the smoky, spiced depth of chorizo. The recipe combines two textures of squash: velvety purée and tender, golden-browned cubes, giving each bite a rich, buttery balance. The shallots and garlic infuse the dish with warmth, while the red miso paste adds an umami kick, making the sauce deeply flavorful. Twirls of spaghetti soak up the creamy squash purée, while crispy bits of chorizo bring a satisfying savory contrast. Finished with a sprinkle of Parmesan and fresh parsley, this cozy meal is a celebration of autumn’s best flavors.
Cozy Fall Pasta | Creamy Butternut & Spiced Chorizo
Course: Meat RecipesDifficulty: Easy2
servings20
minutes40
minutes1
hour10
minutesIngredients
1x butternut squash, peeled and deseeded
120g chorizo sausage, chopped
3x shallots, peeled and halved
3x garlic cloves, peeled
300ml water
1tsp red miso paste
1tsp rapeseed oil
Ground rock salt, to taste
Ground black pepper, to taste
120g spaghetti
10g butter
Parmesan cheese, grated (for garnish)
Fresh parsley, finely chopped (for garnish)
Directions
- Prepare the Butternut Squash:
Dice the neck part of the squash and chop the bulb part. Set both aside. - Cook the Squash:
In a saucepan, heat rapeseed oil over medium heat. Fry the shallots and garlic until fragrant. Add the chopped butternut squash (from the bulb part), stir until softened. Then, add water and red miso paste. Stir until the paste dissolves. Cover, reduce heat, and simmer for about 30 minutes until the squash is tender. - Cook the Chorizo:
In a frying pan, heat a little rapeseed oil over medium heat. Fry the diced squash (from the neck part) until tender. Season with salt and pepper. Add the chopped chorizo and cook for another 2-3 minutes until browned. - Cook the Spaghetti:
In a separate pot, cook the spaghetti according to package instructions. Drain and set aside. Make the Puree: Use a food processor or hand blender to blitz the simmered butternut squash (from the bulb part) into a puree. Season with salt and pepper. - Mix Everything Together:
In the frying pan, mix the cooked spaghetti with the butternut squash puree and butter. Add the fried squash and chorizo, and stir in grated Parmesan. Season with black pepper to taste. - Serve:
Divide the pasta into bowls, top with more Parmesan and garnish with finely chopped parsley.
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