With low fate butternut squash and chickpeas that are full of protein, this dish is full of veg and pulses that are full of vitamins and will leave you feeling super satisfied.
- 1 butternut squash, peeled and chopped into chunks
- 2tbsp olive oil
- 250g (9oz) cooking chorizo (available from Sainsbury's and M&S), sliced diagonally
- small bunch sage, leaves picked
- 400g (14oz) conchiglie pasta
- 1 x 400g can chickpeas, drained and rinsed
- small bunch flat-leaf parsley, roughly chopped
- zest 1 lemon
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Place the butternut in a roasting tray, drizzle with oil and season well. Roast for about 30 minutes, until soft and caramelised.
Meanwhile heat a frying pan. When hot, add the chorizo and fry for a couple of minutes on both sides until blackened slightly. Transfer to a piece of kitchen roll. Fry the sage leaves for about a minute in the oil from the chorizo, then remove and set aside with the chorizo. Cook the pasta according to the pack instructions.
A couple of minutes before the end of cooking, tip the chickpeas into the chorizo oil in the frying pan and heat through. Add the chorizo and the sage and warm through, then add the butternut when it has come out of the oven. Drain the pasta and mix through with the chorizo mixture, then sprinkle with parsley and lemon zest, and serve immediately.
The chorizo mixture can all be made a few hours in advance, then reheated in a frying pan before serving. Don't cook the butternut until you're ready to eat, though.