Chorizo-Stuffed Acorn Squash #SundaySupper

Well winter is finally coming, temperatures have finally gotten low enough to want to light a fire and sit cuddled up in front of it. Until I moved to the UK I had never lived anywhere with seasons and I have discovered what I never knew and that is that I love it. I love the feeling of the Autumn cold air with the warm sun. I love having to actually pack away my summer clothes and unpack woolly hats and scarves. I love that I live somewhere where scarves aren’t just something I buy because it is fashionable. Who would have thought. And with my new love for seasons comes a new appreciation for eating seasonally. So as the weather turned cold I found myself stocking up on one of my favourite winter food, squash. So I was excited when I read that the Sunday Supper theme was going to be able squash and I knew it was the right event to come back to blogging for. This dish not only features my favourite squash but also my new obsession, chorizo. This could be served as a side dish but we found it was hearty and filling enough as a main. And other then the cook time for the squash before hand it was also really quick to put together, which is always a plus.

Chorizo-Stuffed Acorn Squash

2 acorn squashes (about 1 1/2 pounds each), halved and seeded
175g (1 c.) couscous
285mL (1 1/4 c.) chicken stock
113g (1 c.) Cheddar, grated
85g (3 oz) chorizo, chopped
5g (1/4 c.) chopped fresh flat-leaf parsley (or 4 tsp dried parsley)
1 Tbsp olive oil
1 Tbsp red wine vinegar
kosher salt and black pepper


Heat oven to 220 C (425 F). Place the squash halves cut-side down in a baking dish, add ¼ inch water, cover with foil, and bake until tender, 25 to 30 minutes.

Meanwhile, heat the stock and then pour over the couscous, cover and let sit for 5 minutes. Chop up chorizo and toss in with the couscous. Combine in the olive oil, red wine vinegar, parsley, garlic and about ¼ teaspoon each salt and pepper.

Turn the squash halves cut-side up and, dividing evenly, fill with the couscous mixture.

Cover each half with cheese and bake until the filling is warmed through and the cheese has melted, 8 to 10 minutes.

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Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog

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23 thoughts on “Chorizo-Stuffed Acorn Squash #SundaySupper

  • November 17, 2013 at 10:04 am
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    Looks tasty, Laura! I am a huge fan of chorizo too. Those spices go so well with so many things, especially squash. Delicious!

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  • November 17, 2013 at 12:12 pm
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    You had me at chorizo and then I see all the melted cheese on top and wow! Such a great way to make acorn squash.

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  • November 17, 2013 at 3:43 pm
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    Oh, I absolutely love having all four seasons, as well. 🙂 And I want this in front of me – chorizo is an awesome addition to winter squash (that I haven’t done yet – making it)!

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  • November 17, 2013 at 9:18 pm
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    Oooh, chorizo and lots of cheese!!! This must taste amazing!

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  • November 17, 2013 at 9:33 pm
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    That looks so tasty, love the addition of chorizo!!

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  • November 18, 2013 at 6:50 pm
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    Chorizo is a favorite in our house. I love that you used couscous to stuff the squash. It looks delicious!

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  • November 18, 2013 at 7:37 pm
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    Though I don’t eat chorizo, this still looks wonderful!

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  • November 19, 2013 at 12:08 am
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    Oh this looks tasty with the chorizo and all that melted cheese at the top!!Would love to try it 🙂

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  • November 19, 2013 at 6:23 pm
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    Ooh, chorizo + squash?!?! YUM!!! This sounds like something I’d eat for a main course; totally agree!

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  • November 19, 2013 at 8:43 pm
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    I have lived with four seasons my whole life, and I’m not much interested it any more, but I might like it better with this squash in my life. It looks fantastic with all that cheese.

    Reply
  • December 26, 2015 at 4:35 pm
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