Cheesy garlic bread wedges
A wonderfully gooey version of garlic bread with jarlsberg
Butternut & chorizo spaghetti
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- half a large butternut squashpeeled, deseeded and cut into small cubes
- 100g piece chorizochopped
- 1 tbsp olive oil
- 400g cherry tomato
- large handful sageleaves, shredded
- 400g spaghetti
- grated parmesanto serve (optional)
Nutrition: per serving
- kcal501
- fat11g
- saturates3g
- carbs87g
- sugars12g
- fibre6g
- protein19g
- salt0.41glow
Method
step 1
Heat oven to 220C/fan 200C/gas 7. Tip the squash and chorizo onto a roasting tray, season, then toss in the oil. Roast for 20 mins, adding the tomatoes and two-thirds of the sage for the final 5 mins cooking.
step 2
Meanwhile, cook the spaghetti. Drain, then toss with the roasted ingredients and any cooking juices from the tray. Serve sprinkled with the remaining sage and grated parmesan, if using.
