Today was one of those days when I wasn’t looking forward to cooking. I know, a rarity for me, but I didn’t have anything in the fridge, didn’t fancy anything much to eat and had been up since 8am (which is rubbish because it’s a Sunday). Basically it was one of those days when I wanted my father to cook me something yummy. Alas, he is many miles away in London so I turned to a version of one of his concoctions.
The original version of this uses sage instead of thyme and pasta tubes rather than twirls, parmesan and doesn’t include the spring greens but this evening was an exercise in creating what I could out of a very, very bare fridge so I was rather pleased with the results. The cheese however, was sorely missed so I’ve included it in the recipe.
Serves two, generously.
1tbsp olive oil
½ a small butternut squash, peeled and chopped into small cubes
50g Chorizo, chopped
200g Cherry tomatoes, halved
1 tbsp fresh thyme, chopped
A handful or two spring greens
1 tsp crushed chilli flakes
Enough pasta for two
Two handfuls of grated parmesan
In an oven at about 180 degrees place the squash on a baking tray, tossed in the olive oil and well seasoned.
When that begins to become tender add the chorizo and when that begins to crisp up and is leaking all its smoky, paprika flavored oils add the cherry tomatoes, chili and thyme.
While that has it’s last blast in the oven simmer the pasta in some salted water and when it has a couple minutes to go add the greens.
When everything is cooked, drain the pasta and greens, reserving a small amount of the cooking water and throw everything together, serve up and liberally sprinkle with parmesan.