Nothing symbolizes the coming of winter like squash. They arrive in the grocery store late summer in a variety of interesting shapes and shades of autumn colors that will pique OCD in even the most self disciplined of shoppers. You cant buy just one!
And why should you? They are relatively cheap, make great decorations and will last for literally a month on the counter.
And that's the beauty of the versatile winter squash. They are hearty, filling and delicious, and by baking, roasting, mashing, whipping or sauteing, can be transformed into any number of dishes from main courses to desserts.
One Acorn squash is perfect for two. I will stuff them with whatever I have in the fridge, but this quick Mexican version is an easy favorite.
Chorizo Stuffed Acorn Squash
Ingredients
2 acorn squash, halved
12 oz chorizo
1 celery stalk
1/2 red bell pepper
2 shallots
3 cloves garlic
1 jalapeno
1 T oregano
1 t cumin
1/4 C tequila
4 oz can tomato sauce
1/4 C golden raisins
1/4 C pistachios
1 t fajita seasoning
garlic infused olive oil
cheddar cheese
cilantro
Directions
Cut squash into horizontal halves. You may need to trim the stem and bottom point so they sit flat. Spritz with garlic infused olive oil and sprinkle flesh with fajita seasoning. Place cut side down on a foil lined baking sheet and bake 30 - 40 minutes at 350 until flesh is just tender.
While squash is baking, cook chorizo in a large skillet over medium high heat, breaking up into tiny pieces. Add chopped celery, bell pepper, shallot, jalapeno, garlic and a few grinds of pepper and continue cooking until vegetables soften. De glaze with tequila then cook until mostly evaporated. Add oregano, cumin, tomato sauce, raisins and pistachios. Cook until nice and thick. Taste for seasoning and add salt and pepper if needed.
Flip squash over on baking sheet, fill cavity with chorizo mixture, top with cheddar cheese and bake at 350 for 15 - 20 minutes until the cheese is melted.
Top with Lemon Chipotle Crema (recipe below) and cilantro.
Lemon-Chipotle Crema
Ingredients
1/2 C Fage non-fat Greek yogurt
1/2 C mayonnaise
1 - 4 T Cashew Milk
1 t honey
Juice and zest of 1 lemon
1/2 t chipotle chili powder
salt and pepper to taste
Directions
Whisk all ingredients until well blended.
