Marshalls Abroad

Fall Life Verdura Winter

Simple Veggie, Gorgonzola & Chorizo Stuffed Acorn Squash

After still being too sleepy this week to make anything other than eggs almost every night for dinner {one of our favorite dinners actually!}, it felt so good to be immediately inspired by these bright orange acorn squash and to create a new recipe. 
A simple one, too, with fresh chopped veggies, slightly spicy chorizo and creamy gorgonzola. 
Such an amazing combination!

Acorn squash has a yummy, slightly sweet flesh that is
tender when baked. It only has about 40 calories, is full of beta-carotene,
vitamin C, fiber and potassium. And it makes a delicious and beautiful Fall or Winter
dish to boot.

Veggie, Gorgonzola & Chorizo Stuffed Acorn Squash
{makes 4 halves}

2 acorn squash, halved
1 yellow onion, diced
2 zucchini, chopped
2 bell peppers, chopped
1 TBS garlic, minced
3 oz gorgonzola, crumbled
2-3 chorizo {about 1/2 lb / thawed}
shaved pecorino for garnish
EVOO
fine sea salt 

Drizzle the inner edges and inside of the halved squashes with EVOO. Place on a baking sheet in a preheated 400 degrees F oven, with the halved-side facing down. Roast for 45 minutes to 1 hour depending on the variety you are cooking, or until the squash are tender.

Drizzle a bit of EVOO in a large saute pan over medium-low heat. Add the chorizo, turning often for about 10 minutes. Turn down the heat to low and cover the pan for about 10 minutes more, or until the chorizo is browned and cooked through. Move to a cutting board to be chopped. Remove the oil, keeping a small amount in the pan – just enough to cover the bottom of it – so the veggies will absorb the spice and flavor from the chorizo. Add in the onion and garlic, and saute until slightly brown. Add in the bell pepper and zucchini, drizzling more EVOO as needed. Sprinkle fine sea salt over the top, stir and cook until the veggies become tender and slightly browned. Place the chorizo, veggies and crumbled gorgonzola in a mixing bowl and gently toss together.

Divide the stuffing between the four squash halves. Return to the oven to be baked for about 10 minutes. Add a generous amount of shaved pecorino to the top and serve immediately… with a bottle of wine. {Ah it feels so good to say that again!}


Comments

  4. Caroline says

    The chef for our dining hall makes something similar to this, and it. is. SO. delicious! (And yes, we have fabulous dining hall food… it's a miracle.)

  5. Maureen SIM says

    Sounds so good!

    I've tried something similar before but I can never manage to cook the vessel squash the right amount. It's either hard or too mushy! haha

  11. Robyn says

    Yummy!!! That sounds absolutely divine!!! 🙂
    Definitely going to try this recipe 🙂 Thanks Amanda

    P.S. Sorry, may be a silly question, but what is EVOO? 🙂 Thanks

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