Make Ahead

Chorizo-Stuffed Acorn Squash

November 17, 2016
9 Ratings
Photo by Rhonda35
  • Serves 2
Author Notes

I developed this recipe in an effort to avoid going to the grocery store. I had all the ingredients on hand, it came together easily and was delicious! Much of the prep and cooking can be done ahead and the stuffed squash will hold overnight prior to the final roasting. —Rhonda35

What You'll Need
  • 1 acorn squash, halved through the stem and seeds removed
  • 2 tablespoons olive oil, divided
  • kosher salt and freshly ground black pepper
  • 8 ounces bulk chorizo sausage
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped yellow (or red) bell pepper
  • 1/2 cup stale bread, in 1/2-inch cubes
  • 1 apple, peeled, cored and diced
  • 1/4 cup fresh parsley, minced
  • 1 egg, lightly beaten
  • 1/4 cup shredded sharp Cheddar cheese
  1. Preheat oven to 400 degrees F.
  2. Place squash cut-side up on a baking sheet and rub squash flesh with 1 tablespoon of olive oil. Season with salt and pepper. Roast about 40 minutes, until squash is tender but not collapsing. Allow to cool for ease of handling.
  3. While squash roasts, prepare filling. In a large skillet over medium-high heat, add remaining 1 tablespoon olive oil. Add chorizo, breaking it apart as it cooks. Once sausage has browned a bit, add the onions, celery, bell pepper and continue to cook until sausage is cooked through and vegetables are tender. Season to taste with salt and pepper.
  4. Add the sausage mixture to a bowl with the bread cubes, apple, parsley, egg and cheese. Scoop a thin layer of the squash flesh out of each half and add that to the sausage mixture. Season lightly with salt and pepper and gently combine. Fill squash halves with mixture. At this point, you can place squash on a baking sheet, cover and refrigerate overnight, if you'd like.
  5. Lower oven temperature to 375 degrees F. Roast 15-20 minutes until squash is golden brown. If you held the squash overnight, bring to room temperature before final roasting.
  6. It is up to personal taste, but note that squash skin is edible.

See what other Food52ers are saying.

  • Sam Rohloff
    Sam Rohloff
  • Gayle Arendt
    Gayle Arendt
  • Amy

3 Reviews

Sam R. November 15, 2020
Just made this tonight for the family and it was a hit! Very easy to make, of course takes some time but it’s worth it! I also doubled the recipe, and with “stuffing” I could’ve made two more halves!
Amy September 28, 2020
So tasty! I left out the cheddar because I wasn't feeling it, Will definitely make this again.
Gayle A. November 11, 2018
Oh, yum! I made this with vegan soyrizo and it was dee-vine!!