MEAL MATHS - CREAMY SQUASH AND CHORIZO PAPPARDELLE

Ready in 20 minutes | Serves 2

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1. Heat 1 tbsp olive oil in a large, lidded frying pan over a low heat. Add the chorizo and cook gently for 5 minutes so the fat renders out. When the chorizo is starting to crisp up, remove it, leaving the fat behind. 

2. Cut the slices of squash in half, then fry in the chorizo oil over a medium heat for about 5 minutes, or until starting to colour. Pour in 100ml water and cover. Cook for 5-8 minutes until breaking down, then roughly mash. 

3. Meanwhile, cook the pasta in salted, boiling water for 4 minutes then, using tongs, transfer it to the sauce. Toss well, adding a little of the pasta water to make a sauce.

4. Divide between warm plates, then sprinkle with the reserved chorizo and the crust.