Categories: Pasta
Ingredients
- 12 oz. uncooked penne or rotini
- 1 cup frozen butternut squash puree
- 3 oz. Manchego cheese, shredded
- 2 oz. cream cheese
- 1 tsp kosher salt
- 1/8 tsp cayenne pepper
- 2 oz. dry-cured Spanish chorizo, finely chopped
- 2 tbsp. canola oil
- 1/2 cup panko
- 2 tbsp. chopped fresh parsley
- 1 tsp smoked paprika
Directions
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Preheat broiler to high with oven rack in middle of oven. Cook pasta as directed 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 11×7-inch glass or ceramic baking dish.
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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.
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Broil in preheated oven until lightly toasted, 2 to 3 minutes. Sprinkle with parsley and paprika.