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Chorizo Pear Stuffed Acorn Squash

Prep Time: 45 minutes || Cook Time: 20 minutes || Total: 65 Minutes
Servings: 4 || Yields:
I am calling these Squashage Bowls. Savory meets sweet with fall favorite Acorn squash.

Ingredients

  • 2-3 medium Acorn Squash
  • 1 Pound Ground Chorizo Sausage
  • 2 Green Pears
  • 1/2 Cup diced Yellow Onion
  • 2 Cloves Garlic
  • 1 TBSP Bread Crumbs
  • 1 tsp dried Sage or minced fresh
  • 1 tsp Italian seasoning
  • 1/2 tsp dried Thyme
  • 1/2 tsp Cayenne Pepper
  • 1 1/4 cup grated fresh Parmesan

Directions

  1. Preheat oven to 425 Deg F
  2. Prep Acorn Squash - Cut ends to lay flat and slice in half horizontally (across the ribs). Scoop out seeds, strings and if necessary some flesh to make a nice bowl.
  3. Place cut side up on a baking sheet (with parchment paper for easy cleanup)
  4. Spray or brush with Olive Oil
  5. Add a tsp butter into each half
  6. Sprinkle with salt and pepper
  7. Bake 40-45 minutes until soft but they still hold their shape.
  8. While roasting - cook filling
  9. Breakup and cook Chorizo sausage (10-15 minutes on medium heat) adding onion after first 5 minutes to soften.
  10. Add garlic and diced pears. Stir and saute for 2 minutes.
  11. Add Spices and Bread crumbs and stir.
  12. Turn off heat and stir in 1 cup of grated Parmesan.
  13. Fill roasted squash with filling and return to oven for 15-20 minutes.
  14. Top with remaining Parmesan and serve.

Notes

Recipe adapted from magazine.
Original recipe uses Italian Sausage and Apple instead of Chorizo and Pear. Add Celery instead of Garlic.
Categories: Beef, Family, Italian, Main Dish, Meal Ideas, Mexican, Other ethnic food, Pork
Tags: Acorn squash, Chorizo, Pear, Garlic, Onion, Fall