Stuffed Squash with Chorizo & Quick-Cook Quinoa
This dish is full of peppery chorizo, nutty quinoa, sweet squash, rich mushrooms and crunchy green onion. Each bite is an explosion of texture. The squash absorbs some of the spicy fat from the chorizo, and it’s cooked perfectly so you can easily scoop it all up with a spoon.
Nourish
Nourish
Recipe - RIDGEDALE (+Wines & Spirits)
Stuffed Squash with Chorizo & Quick-Cook Quinoa
Prep Time15 Minutes
Servings4
Cook Time35 Minutes
Ingredients
2 acorn or butternut squash
Sea salt, to taste
Black pepper, to taste
2 tablespoons extra virgin olive oil, divided
½ pound chorizo
1 - 8-ounce package mushrooms
1 bunch green onions
1 package quick-cook quinoa blend of choice (suggest Spanish style, brown rice & red bean quinoa blend, garlic & chickpea quinoa blend, quinoa & brown rice blend)
2 tablespoons Just Date Medjool Date Syrup
Directions
- Heat oven to 375 F. Line a sheet pan with parchment paper.
- Cut the squash in half and remove seeds and stringy bits. Season the cut sides with salt and pepper, then drizzle with 1 tablespoon olive oil. Place cut side down on the lined sheet pan. Place in the oven for 30 minutes.
- While the squash is in the oven, heat a sauté pan over medium-high heat. Add 1 tablespoon olive oil to the pan. Add chorizo to the pan and brown until fully cooked. Add mushrooms and green onions, and sauté for 2 to 3 minutes.
- Prepare quinoa blend following package instructions. Add quinoa blend to sauté pan with mushroom-green onion mixture. Stir to combine.
- Once squash is fork tender (see note), fill with quinoa mix, drizzle with date syrup and enjoy!
NOTE: For a plant-based option, substitute plant-based “meat” for the chorizo. If date syrup is unavailable, substitute honey or agave nectar.
TIP: If squash is not fork tender after 30 minutes in the oven, turn cut side up and fill with quinoa mix, then loosely cover with foil and bake for another 30 minutes.
15 minutes
Prep Time
35 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Butternut Squash, 3 Pound
$5.97 avg/ea$1.99/lb
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
L&B Fresh All Natural Chorizo Sausage, 16 Ounce
$8.99$0.56/oz
Giorgio Sliced Portabella Mushrooms, 6 Ounce
$4.99$0.83/oz
Green Onions Bunched, 1 Each
$1.49
Seeds of Change Organic Quinoa & Brown Rice with Garlic, 8.5 Ounce
$4.69$0.55/oz
Not Available
Directions
- Heat oven to 375 F. Line a sheet pan with parchment paper.
- Cut the squash in half and remove seeds and stringy bits. Season the cut sides with salt and pepper, then drizzle with 1 tablespoon olive oil. Place cut side down on the lined sheet pan. Place in the oven for 30 minutes.
- While the squash is in the oven, heat a sauté pan over medium-high heat. Add 1 tablespoon olive oil to the pan. Add chorizo to the pan and brown until fully cooked. Add mushrooms and green onions, and sauté for 2 to 3 minutes.
- Prepare quinoa blend following package instructions. Add quinoa blend to sauté pan with mushroom-green onion mixture. Stir to combine.
- Once squash is fork tender (see note), fill with quinoa mix, drizzle with date syrup and enjoy!
NOTE: For a plant-based option, substitute plant-based “meat” for the chorizo. If date syrup is unavailable, substitute honey or agave nectar.
TIP: If squash is not fork tender after 30 minutes in the oven, turn cut side up and fill with quinoa mix, then loosely cover with foil and bake for another 30 minutes.