Creamy Chorizo & Butternut Squash Farfalle

Boil a full kettle

Add your butternut squash cubes to a heatproof bowl

Cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 3-4 min or until the squash is fork-tender

Add your farfalle to a pot of boiled water and bring to the boil over a high heat

Cook the farfalle for 8-10 min or until cooked with a slight bite

Once done, drain, reserving half a cup of the starchy pasta water

While the farfalle is cooking, reboil half a kettle

Peel and slice your shallot[s] finely

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add your diced chorizo and cook for 4-5 min or until crisped

Once crisped, transfer to a plate and reserve the pan – this is your crispy chorizo

While the chorizo is cooking, dissolve your chicken stock mix, soft cheese and a generous grind of pepper in 100ml [150ml] [200ml] boiled water – this is your creamy stock

Return the reserved pan to a medium heat and once hot, add the cooked butternut squash (be careful not to tip any of the water into the pan!)

Cook for 3-4 min, or until starting to brown

Once starting to brown, add the sliced shallot to the pan with a pinch of salt and cook for 2-3 min or until softened

Once softened, add the chopped garlic and cook for 1 min

Add the creamy stock to the pan with 2/3 of the crispy chorizo (you'll use the rest later!) and cook for 1-2 min or until the sauce has slightly thickened

Once thickened, add the drained farfalle with a splash of starchy pasta water

Give everything a good mix up and cook for a final 1-2 min or until the farfalle is evenly coated in the sauce – this is your creamy chorizo & butternut squash farfalle