Active Time: 25 MinsTotal Time25 Mins
Yield: Serves 12 (serving size: 1/2 cup)
It’s surprising how much flavor you can achieve in such a short amount of time. Little bits of Spanish chorizo (the hard, cured kind) are wonderful in the breadcrumb topping.
Ingredients
- 12 ounces uncooked short whole-grain pasta (such as penne, farfalle, or rotini)
- 1 cup frozen butternut squash puree (about 12 oz.), thawed
- 3 ounces Manchego cheese, shredded (about 3/4 cup)
- 2 ounces 1/3-less-fat cream cheese (about 1/4 cup)
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 2 ounces dry-cured Spanish chorizo, finely chopped
- 2 tablespoons canola oil
- 1/2 cup panko (Japanese breadcrumbs)
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon smoked paprika
Nutritional Information
- Calories 209
- Fat 9g
- Satfat 3g
- Unsatfat 4g
- Protein 7g
- Carbohydrate 25g
- Fiber 3g
- Sugars 1g
- Added sugars 0g
- Sodium 335mg
- Calcium 10% DV
- Potassium 0% DV
- Calories 209
- Fat 9g
- Satfat 3g
- Unsatfat 4g
- Protein 7g
- Carbohydrate 25g
- Fiber 3g
- Sugars 1g
- Added sugars 0g
- Sodium 335mg
- Calcium 10% DV
- Potassium 0% DV
How to Make It
Step 1
Preheat broiler to high with oven rack in middle of oven. Cook pasta according to package directions in a Dutch oven. Drain, reserving 1/4 cup cooking liquid. Return pasta to pan; add reserved cooking liquid, squash, Manchego cheese, cream cheese, salt, and cayenne. Stir until well combined. Spoon mixture into an ungreased 11- x 7-inch glass or ceramic baking dish.
Step 2
While pasta cooks, heat chorizo and oil in a skillet over medium-high, stirring occasionally, until chorizo is crispy and oil turns red, 5 to 6 minutes. Stir in panko. Spoon over pasta mixture in baking dish.
Step 3
Broil in preheated oven until lightly toasted, 2 to 3 minutes. Sprinkle with parsley and paprika.
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