Chorizo Stuffed Buttercup Squash Winter Squash

Chorizo Stuffed Buttercup Squash

coffeebean53 16 years ago

I've worked up a variation to one of my recipes for chayote squash to use buttercup squash instead. I chose buttercup because I believe it's really sweet flavor would compliment the heat of the chorizo nicely. This variation is untested.

CHORIZO STUFFED BUTTERCUP SQUASH

2 buttercup squash, halved and seeded
2 TB vegetable oil
1 onion, finely chopped
¾ lb. chorizo
2 cloves garlic, minced
1 jalapeno, seeded and minced
3 tomatoes, peeled, seeded and chopped
¼ tsp. dried oregano
¼ tsp. cumin
¼ c. grated Parmesan cheese

Preheat oven to 350 degrees.
Place halved and seeded squash in a roasting pan , cut side down in a small amount of water.
Place in oven and roast until squash is tender, but firm, skin should pierce easily.
Remove from oven and allow to cool enough to be handled.
Scoop out most of the flesh leaving a ¼ inch shell. Set shells to one side and chop flesh.
Heat oil in skillet and saute onion until soft. Add chorizo, garlic, and jalapeno and cook over medium heat until meat is cooked.
Add tomatoes, oregano, cumin and reserved squash flesh. Combine well.
Pile into reserved shells. Sprinkle with cheese. Place in baking pan and bake at 350 degrees for 15-20 minutes.

****acorn squash would also make a good substitution.

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thepiggs 16 years ago said:

This sounds good but I will delete the heat from the pepper. I bet this would be good with any of the winter squash varieties or as a topping for a casserole-type dish, with chunks of the squash as the bottom layer.
YUMMMMMMMM
Now I'm hungry...again.....

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abigail1137 16 years ago said:

Sounds incredible!!! Have you ever tried the vegetarian option of Soyrizo? It is a revelation to chorizo lovers who are concerned about their cholesterol or for vegetarians.

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