Acorn squash is one of my favorite vegetables that you see start popping up this time of year. It’s got that perfect level of sweetness to the flesh of the squash that pairs so well with savory flavors. Which is why I chose to stuff them with a rich potato and chorizo. Chorizo carries so much flavor it often doesn’t need the addition of anything but a little salt and pepper. And the potatoes take it to the next level by offering a filling, crispy texture to the dish. I really love the flavors in this one and while the squash takes a little time to cook in the oven, it really doesn’t take much time or effort to put together.
Chorizo Stuffed Acorn Squash
2 Acorn Squash
1 russet potato, finely diced
16 oz chorizo
½ tsp salt
½ tsp pepper
1 lime, juice or 1tbsp lime juice
Oil for cooking
1. Preheat the oven to 400 degrees.
2. Slice the very tip of both ends on the acorn squash. Just enough to allow them to sit up on their own. Then slice each squash in half and scoop out the seeds. You’ll have 4 acorn squash bowls now!
3. Place the squash in a baking dish, drizzle with olive oil and season with the salt and pepper. Bake for 40 min.
4. While the squash bakes, diced your potatoes into small pieces. Either in a microwave steamer or a stove top steamer basket, steam the potatoes for 4-5 min, just until fork tender.
5. Then, preheat a pan while the potatoes cook with a little drizzle of oil. When it’s ready, add the potatoes in to crisp. About 5-6 min depending on the size of the potato pieces.
6. After the potatoes have crisped, remove the chorizo from its casing. Pushing the potatoes aside in the pan, add the chorizo links and smash them flat. Cook like this for about 3 min before using your cooking utensil to break up the meat and toss with the potatoes. Cook the chorizo another 5 min then remove from heat. Add in your lime juice to the mixture.
7. Remove the squashes from the oven and spoon the chorizo mixture into the squashes. Allow to cool before serving!
by Allyson Abernathy