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Butternut Squash and Chorizo Pasta

 
One serving costs about $1.23

$1.23 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 side dish
spoonacular Score:64%

Spoonacular Score: 64%

 

Butternut Squash and Chorizo Pasta might be just the side dish you are searching for. One serving contains 330 calories, 10g of protein, and 10g of fat. This recipe serves 4 and costs $1.23 per serving. 2 people have tried and liked this recipe. Head to the store and pick up pecorino cheese, chili flakes, butternut squash and cubes, and a few other things to make it today. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is solid. If you like this recipe, you might also like recipes such as Butternut Squash and Chorizo Tostadas, Butternut Squash and Chorizo Hash, and Butternut Squash and Chorizo Tortilla.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
2 Tbsps
2 Tbsps olive oil
olive oil
1 tsp
1 tsp red chili flakes
red chili flakes
1 medium
1 medium sweet onion
sweet onion
2 cloves
2 cloves garlic
garlic
1 inch
1 inch chorizo sausage
chorizo sausage
1 inch
1 inch diced butternut squash
diced butternut squash
1 tsp
1 tsp dried fresh thyme
dried fresh thyme
8 oz
8 oz cooked cavatelli pasta
cooked cavatelli pasta
0.25 cups
0.25 cups pecorino cheese
pecorino cheese
2 Tbsps olive oil
2 Tbsps
olive oil
1 tsp red chili flakes
1 tsp
red chili flakes
1 medium sweet onion
1 medium
sweet onion
2 cloves garlic
2 cloves
garlic
1 inch chorizo sausage
1 inch
chorizo sausage
1 inch diced butternut squash
1 inch
diced butternut squash
1 tsp dried fresh thyme
1 tsp
dried fresh thyme
8 oz cooked cavatelli pasta
8 oz
cooked cavatelli pasta
0.25 cups pecorino cheese
0.25 cups
pecorino cheese

Equipment

bowl
bowl
bowl
bowl


Instructions

Heat olive oil and chili flakes. Add chorizo and saute until the sausage begins to release it's oils. Add onion and garlic and saute until softened (a few minutes). Season with s&p. Add squash and stir mixture together. Add chopped thyme. Saute mixture for 5 minutes or so uncovered. At this point put your pasta water on to boil. Continue to saute your squash mixture covered for 5 minutes. Check the squash for firmness. You want the squash to be tender but still hold it's shape. When the squash is tender transfer to a large serving bowl. Add your cooked pasta to the squash. Mix everything together with your cheese. Add some of the reserved pasta water to loosen the mixture if you want. Serve with more grated cheese over top.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.23
Ingredient
2 tablespoons olive oil
1 teaspoon red chili flakes
1 medium sweet onion
2 cloves garlic
1 inch chorizo sausage
1 teaspoon dried fresh thyme
8 ounces cooked cavatelli pasta
¼ cups pecorino cheese
Price
$0.33
$0.10
$0.95
$0.13
$0.03
$0.11
$2.76
$0.50
$4.92

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
330 Calories
10g Protein
9g Total Fat
49g Carbs
19% Health Score
Limit These
Calories
330
17%

Fat
9g
15%

  Saturated Fat
2g
14%

Carbohydrates
49g
17%

  Sugar
5g
6%

Cholesterol
7mg
2%

Sodium
101mg
4%

Get Enough Of These
Protein
10g
21%

Selenium
37µg
54%

Manganese
0.63mg
31%

Phosphorus
182mg
18%

Vitamin B6
0.23mg
11%

Fiber
2g
11%

Copper
0.23mg
11%

Magnesium
42mg
11%

Calcium
101mg
10%

Vitamin E
1mg
9%

Zinc
1mg
8%

Folate
30µg
8%

Potassium
253mg
7%

Iron
1mg
7%

Vitamin C
5mg
7%

Vitamin B1
0.1mg
6%

Vitamin B3
1mg
6%

Vitamin A
266IU
5%

Vitamin K
5µg
5%

Vitamin B2
0.08mg
5%

Vitamin B5
0.38mg
4%

Vitamin B12
0.08µg
1%

covered percent of daily need

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