Butternut-Chorizo-Feta Pasta


This pasta is the perfect cold weather pasta. You have the creaminess of the roasted squash, the kick of the chorizo and the salty tang of the feta. It is a pasta marriage made in heaven.

And…all the kids tried it! Be warned – that might be a sign of the apocalypse.


I ate this cold for lunch, warmed up for dinner 2 days in a row – you never get tired of it. As a bonus, you can get this together easily in 30 minutes.

Butternut-Chorizo-Feta Pasta
  • 1 lb of pasta – pick some interesting shape!
  • 1 butternut squash (I made this on a weeknight and totally cheated – purchased the already cut up butternut and then just cut it down to smaller pieces)
  • 1/2 lb fresh chorizo – or hot italian sausage – taken out of the casing (slice down the side and pull meat out- my store even sells it as bulk sausage)
  • 1 medium yellow onion sliced into thin half moons, then cut those in half
  • 1/2 cup french feta
  • olive oil
  1. Oven to 400, pot of water set to boil on stovetop.
  2. Toss butternut chunks with olive oil, salt and pepper and spread out on baking sheet. Into oven, use a spatula to flip them every 10 minutes until they are soft and getting some brown color.
  3. While those are roasting, cook the pasta. Prepare the onion and sausage while pasta is cooking.
  4. Drain the pasta and leave it in the colander – don’t rinse. In the pot you cooked the pasta in, heat 1-2 Tablespoons olive oil up over medium high heat and toss in the onions. Saute for a 1-2 minutes then add in small chunks of the sausage. Cook until the sausage is no longer pink.
  5. Squash should be done by now if you did not take it out yet.
  6. Into the pasta pot that now contains onions and sausage, dump the pasta, squash and feta cheese. Toss to combine and taste to see if it needs salt.


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