Dig into fall with stuffed squash
Perfect weather gives way to nights that fall just a little too soon. That’s why there are some times when you need a supper that comes together quickly and is full of flavor, fiber and beautiful fall veggies.
As we’ve mentioned many times, this season brings endless gourd vegetables that, while delicious, can get boring with a simple saute or roast. Squashes, zucchinis and even pumpkins can be cooked in just about any fashion and be packed with flavor.
This recipe takes that task literally by treating small patty pan squashes like poblano peppers, stuffing the multi-colored pods with chorizo and topping them with gooey cheese.
While you might not find it on the menu of your favorite Mexican restaurant, you can make it with ease in your own kitchen.
To pair with the stuffed squash, I prepared some pureed sweet potatoes spiced with cumin to complement the Mexican flavors, but you could just as easily use rice or sautéed greens if you prefer.
Also, feel free to explore with the stuffing ingredients. Any combination of meats, veggies and even fruits that you enjoy can be used.
Don’t be shy to give it a try. Enjoy!
Alex and Eleta Morrison live in Macon and write a food blog, Bungalow Kitchen. Email them at bungalowkitchenmacon@gmail.com.
Chorizo Stuffed Patty Pan Squash
2 patty pan squash
2 tablespoons olive oil
½ Vidalia onion, chopped
¼ package chorizo
1 cup minced kale
2 cups water
2 slices Havarti cheese
Salt and pepper, to taste
Prepare the squash by cutting the top of the squash just below the stem and trim the bottom so that it is flat. Using a small spoon, hollow out the seeds and some of the flesh of the squash to create a bowl. Set aside.
In a large pan, heat the olive oil over medium heat and add the onions. Season with salt and pepper and cook until just softened. Add the chorizo and cook until browned, about five minutes, add the kale and stir about one minute. Remove from pan.
Pour the water into the hot pan and bring to a boil. Add the squash and cover, cooking about five minutes. Fill the squash with the chorizo mixture and return cover, cooking another five minutes or until squash is tender. Top with cheese slices and re-cover, cooking an additional minute.
Place the cooked squash atop side of your choice. Serve.
Cumin Sweet Potatoes
1 sweet potato, cubed
1 tablespoon bacon grease
Salt and pepper, to taste
1 tablespoon cumin
Heat a large pan over medium-high heat and add the potatoes and bacon grease. Cover, stirring occasionally until soft, about 15 minutes. Remove from pan and place into a food processor. Add salt, pepper and cumin. Puree until smooth, about two minutes. Serve.
This story was originally published October 25, 2016 at 9:00 PM with the headline "Dig into fall with stuffed squash."