A Daily Dinner: Chorizo-Stuffed Acorn Squash with Greens
This dinner was the perfect way to say farewell to summer. The weather is finally consistently cool enough to leave the air conditioner off and welcome in fall breezes instead, meanwhile at the markets, late summer’s tomatoes and corn have begun to be replaced by fall delicacies, like squash.
Another way we bid goodbye to summer: we cut back our leafy greens from our kitchen garden and used them in a salad to accompany the squash. (They were delicious!)
This recipe is great because it feels like a true meal—the squash is hearty and filling, while the stuffing combination has whole grains and is a little meaty (thanks to the salty chorizo) and melty (thanks to the tasty manchego).
It would also be a very simple meal to scale for a larger group. We only used one squash for just the two of us, but can you imagine serving this to 10 people at a dinner party? It would be perfect.
Chorizo-Stuffed Acorn Squash
Adapted from Real Simple
1 acorn squash, halved and seeded
1/2 c. couscous
2 oz. manchego, grated
3 oz. cured chorizo, chopped
1/4 c. chopped fresh flat-leaf parsley
3 tbsp. olive oil
Kosher salt and black pepper
1. Heat oven to 450 degrees F. Place the squash halves cut-side down in a baking dish, add 1/4 inch water, cover with foil, and bake until tender, 25 to 30 minutes.
2. Meanwhile, cook the couscous according to the package directions. In a medium bowl, combine the couscous, manchego, chorizo, parsley, 1 tbsp. of the oil, and 1/4 tsp. each salt and pepper.
3. Turn the squash halves cut-side up and, dividing evenly, fill with the couscous mixture. Bake until the filling is warmed through and the manchego is melted, 8 to 10 minutes. Serve with mixed greens.
The perfect beverage for a meal like this was none other than a glass of sherry. The slightly dry flavor complemented the salty chorizo and cheese and made the sweetness of the squash really stand out. Perhaps a pumpkin ale—we’re obsessed—would be great too?