chorizo and butternut squash shells

It's been so rainy all over Texas for the past few days, and it's supposed to last all week here in Dallas! Even though I love sunny weather, it's nice sometimes to have an excuse to stay in and snuggle up under a blanket for hours. We have a school holiday today, so I'm planning on doing just that!

This is a great meal for a rainy fall day. It's cozy and warming and knock-your-socks-off delicious. Perfect for eating while snuggled up under a blanket!

Chorizo and Butternut Squash Shells (adapted from Wit and Vinegar)

serves 4

you'll need:

1/2 lb. pasta shells

2 cups cubed butternut squash

3/4 cups milk (I used skim)

1/2 cup chicken stock

1/2 lb. chorizo

3/4 cup shredded sharp cheddar, plus more for sprinkling on top

kosher salt and freshly ground black pepper

dash of cayenne pepper

1/3 cup panko bread crumbs

olive oil, for drizzling

Bring a large pot of water to a boil. Preheat the oven to 375 degrees F. Spray an 8x8 pan with cooking spray and set aside.

Place squash, milk, and chicken stock in a medium saucepan and bring to a simmer. Cook for about 10 minutes, or until the squash it fork tender. Transfer everything to a blender and allow to cool.

By now, your water should be boiling. Add a generous amount of salt and then cook the pasta to al dente according to the package directions.

Rinse out saucepan and add chorizo. Cook over medium heat until cooked through, breaking up with a fork. Once the meat is cooked through, take off heat.

Blend the squash/milk/stock mixture until smooth. Add it to the pan with the chorizo. Stir in cheddar. Taste for seasoning and add salt, pepper, and a dash of cayenne as needed.

Drain pasta and add it to the 8x8 pan. Pour sauce over it and gently mix. Top with panko, then drizzle with olive oil and sprinkle with a bit of extra cheese. Bake for 25 minutes. Allow to cool for 5 minutes before devouring.

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