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.
How to Make It
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.
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