Prince of Squashes

9 Jan

Winter squashes can be kept for a long time and this one has been hanging round the flat since late September, but it’s the New Year, and a long with the Christmas cake it has taken on the air of a guest you can’t get rid of after a party!

I did think I might need a saw to cut it up but thankfully it wasn’t as tough as I was expecting, so after a bit of wrestling and some “don’t try this at home” knife work I managed to hack it into reasonable sized chunks. I roasted and froze most of it as there is only so much I can face eating, even if we have grown it ourselves and the rest go made into a pasta sauce with chorizo, ricotta and sage.

  • Cook enough pasta for two (linguine or spaghetti are best, amount depends on how hungry you are).
  • While the pasta is cooking fry chorizo chunks till they start to crisp and fat runs out, (drain fat at this point if you wish), add cubes of cooked squash to heat through and add a table-spoon of ricotta to make a sauce. Keep warm and season with additional salt, pepper or paprika to taste.
  • When the past is almost cooked throw in some spinach or green leaves ( a concession to New Year healthiness) and drain when cooked. Add two more spoons of ricotta to the pasta, fresh or dried sage and some grated cheese and nutmeg and until the pasta is coated.
  • Serve with the squash and chorizo mixture on top of the pasta.

I loved it, The Man said it was “a triumph” and I’d definitely make it again. Deeply savoury chorizo, sweet soft squash and comforting creamy linguine, gorgeous.

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