A warming Autumn pasta dish to delight your palette

 

This dish serves 6 people so bear that in mind when studying the ingredients:-

1 Kg butternut squash, diced, seeded and peeled

2 Unpeeled garlic cloves, gently crushed with the back of a knife

2 tbsp. olive oil

2 tbsp. crushed fennel seeds

2 tbsp. whipping cream

1 130 pack Spanish diced shorizo

400g spaghetti

4 eggs

60g Parmesan, finely grated, plus extra to serve

Handful of flat leaf parsley, chopped

The oven needs to be on at Gas 6 and 200c fan 18o degrees centigrade.  The squash, garlic and fennel seeds together with a tblsp oil need to be put on a roasting tray.  Toss them together then puy in the oven for half an hour.  Remove and peel the garlic cloves, then put ingredients into a blender and whizz to a puree with cream and half the squash.  Heat oil in a frying pan and cook chorizo on a medium heat for 5 mins until crisp, set aside. Cook the pasta for 10 mins in boiling water. Drain and save 100ml water.  Whisk the parmesan and eggs together then pour over the pasta with the puree and reserved water.  Stir over heat for 2-3 mins until thick. Serve with the parsley the squash and parmesan.