Roasted butternut, chorizo and ricotta penne

INGREDIENTS

1 packet (500g) chopped butternut

Handful of sage leaves

3 chorizo sausages, sliced

packet (about 250g) ricotta cheese, crumbled

1 packet (500g) penne

Olive oil, salt and milled pepper, Parmesan cheese for serving

METHOD

Preheat oven to 180C.

Cut butternut into small chunks. Toss with sage and a glug of oil on a baking tray. Season and roast for20-30 minutes or until golden.

Heat a generous glug of oil in a pan and fry chorizo until crispy.

Cook pasta according to packet instructions and drain. Toss with butternut, sage, chorizo, olive oil and ricotta.

Season and serve with Parmesan.

More good ideas:

Use Russian sausages if chorizo is not available.

Replace ricotta with chopped fresh mozzarella.

Serves 4-6

* Recipe courtesy of Fresh Living