BUTTERNUT SQUASH SPAGHETTI WITH CHORIZO AND SPINACH

BUTTERNUT SQUASH SPAGHETTI WITH CHORIZO AND SPINACH

·         Author: Chris Cockren

·         Prep Time: 10 mins

·         Cook Time: 45 mins

·         Total Time: 55 minutes

·         Yield: 6 to 8 Servings

INGREDIENTS

·         1 (16 ounce) box Barilla Thick Spaghetti

·         2 tablespoons olive oil, divided

·         1 medium butternut squash, chopped

·         1 medium red onion, chopped

·         3 cloves garlic, minced

·         1 1/4 cups tomato sauce

·         3 to 4 cups chicken broth

·         8 sage leaves, chopped

·         Kosher salt

·         1 pound cooked ground chorizo, sausage, or beef

·         1 bunch sauteed spinach, Swiss chard, or kale

·         Parmigiano Reggiano, for garnish

INSTRUCTIONS

1.    Preheat oven to 400°F. Toss butternut squash with 1 tablespoon olive oil and season with Kosher salt. Spread in a single layer on an aluminum foil lined baking tray and roast in oven for 25 minutes, until fork tender. Remove from oven and set aside.

2.    Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion, season with Kosher salt, and cook for approximately 4-5 minutes, stirring occasionally. Add garlic and cook 1 minute, stirring occasionally. Add tomato sauce, 3 cups chicken broth, sage leaves, and roasted butternut squash. Bring to a boil and then lower heat and let simmer for 10 minutes. Using an immersion blender (or carefully transferring mixture to a blender), puree mixture until it is a smooth sauce consistency. Add remaining 1 cup of broth if sauce is too thick. Add cooked chorizo and sauteed spinach and let sauce simmer 10 more minutes, stirring occasionally.

3.    Meanwhile, cook spaghetti according to package directions. Add spaghetti to sauce and toss to coat. Top with freshly grated parmigiano reggiano and serve.

Source     https://sharedappetite.com

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