Simple Veggie, Gorgonzola & Chorizo Stuffed Acorn Squash

Thursday, October 10, 2013


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!}

12 comments:

  1. Yum! This looks amazing! It will be on next week's menu for sure!

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  2. It looks rich and delicious!I love cooking. because I am a Cake Designer, But this recipe is something new for me, I''ll try to make it..
    Wedding Cakes in Pune

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  3. mmmm you are right -- that DOES look delish!! Great talk -- miss you like crazy!!
    love - lanneybear

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  4. 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.)

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  5. 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

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  6. This looks absolutely delish and I am definitely gonna steal this idea. Such beautiful photography too!!

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  7. Yum! Adding to my dinner menu this week. xo Heidi http://fabricandfrosting.blogspot.no/

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  8. love the beautiful colors of the dish! stunning placement and styling. :)

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  9. Gosh, that sounds like the most perfect fall dish ever! I'll definitely be borrowing this recipe, Amanda! :)

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  10. 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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  11. your blog is pinterest heaven! this recipe looks so good as all the other ones ;)

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