It’s surprising how much flavor you can achieve in such a short amount of time. Little bits of Spanish chorizo (the hard, cured kind) are wonderful in the breadcrumb topping.

Robin Bashinsky
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Credit: Jennifer Causey

Recipe Summary test

25 mins
25 mins
Serves 12 (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler to high with oven rack in middle of oven. Cook pasta according to package directions in a Dutch oven. Drain, reserving 1/4 cup cooking liquid. Return pasta to pan; add reserved cooking liquid, squash, Manchego cheese, cream cheese, salt, and cayenne. Stir until well combined. Spoon mixture into an ungreased 11- x 7-inch glass or ceramic baking dish.

  • While pasta cooks, heat chorizo and oil in a skillet over medium-high, stirring occasionally, until chorizo is crispy and oil turns red, 5 to 6 minutes. Stir in panko. Spoon over pasta mixture in baking dish.

  • Broil in preheated oven until lightly toasted, 2 to 3 minutes. Sprinkle with parsley and paprika.

Nutrition Facts

209 calories; fat 9g; saturated fat 3g; protein 7g; carbohydrates 25g; fiber 3g; sugars 1g; sodium 335mg.