With the hectic-ness of the holiday season in full swing, who doesn’t want a simple recipe that doesn’t require much hands-on prep, but is sure to bring hearty flavors to the table? One of the main reasons I love this recipe, especially for this busy time of year, is that it’s what I refer to as an “on call recipe”, meaning that you can stock pile the ingredients weeks in advance and make it when you get around to it, without worrying about having to run to the grocery store to pick anything up. Most winter squash will keep for at least 4 weeks if stored in a cool, dry location. (Wash it before using it, instead of right after buying it, in order to keep it dry.) The chorizo will keep for a few weeks in the fridge if it’s in a sealed package, and all the other ingredients are fridge, freezer, or pantry staples. A stress-free, delicious dinner in mid-December? Yes, please!
Chorizo Stuffed Acorn Squash
Time: 20 minutes active; 60 minutes total
Servings: 4 dinner portions
2 acorn squash
1 onion, diced
2 cloves garlic, minced
2 shallots, diced
4 celery stalks, diced
15 oz. white beans
2 cups cooked quinoa
2 cups chopped spinach
½ lb. chorizo (fully cooked), diced into small pieces
1 tbsp. extra virgin olive oil (EVOO)
salt and pepper
½ cup freshly grated Parmesan cheese
1. Cut each acorn squash in half. Scoop out and discard the seeds. Brush the flesh with EVOO, and sprinkle with salt and pepper. Place cut-side down in a greased baking dish. Roast at 400°F for 30-40 minutes, until softened.
2. Meanwhile, place the onions, garlic, shallot, and celery in a large sauté pan. Cook over medium heat until softened, about 8 minutes. Remove from the heat and stir in the white beans, quinoa, spinach and chorizo.
3. Once the squash is roasted, remove from oven and flip over. Stuff each cavity of the squash with the prepared filling. Top with a sprinkle of freshly grated Parmesan cheese. Return to the oven for 10 minutes, allowing the filling to get hot and the cheese to melt.