Roasted Squash and Chorizo Pasta

This delicious roasted butternut squash and chorizo pasta with cream cheese, will certainly become a family favourite. The sweetness of the squash and smokiness of the chorizo create a hearty, warm and delicious meal, especially on a chilly autumn evening. Simply place all the ingredients on an oven proof dish and once cooked, just add the cream cheese and stir in the cooked pasta! 

This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3. Simply click here to find your nearest stockist.



1/2 butternut squash (peeled & cut into chunks)
1 red pepper (cut into chunks)
1 onion (cut into chunks)
220g cherry tomatoes (whole)
190g of cooking chorizo (sliced)
120g cream cheese
3 tbsp Mellow Yellow Cold Pressed Rapeseed Oil

Fresh Basil (optional)
Parmesan cheese (optional)


Preheat oven to 190°C.

Chop the butternut squash, red pepper and onion into chunks and slice the chorizo. Add these and the cherry tomatoes (whole) to a large roasting dish, season with salt & pepper and drizzle with Mellow Yellow Cold Pressed Rapeseed Oil. Toss everything to thoroughly coat them in the oil and seasoning.

Roast in the oven for 30 minutes. Meanwhile, cook the pasta.

Once roasted, remove from the oven and stir in the cream cheese. Add the drained pasta and stir well.

Serve with parmesan cheese shavings and fresh basil. Enjoy!

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