Acorn Squash Stuffed with Chorizo Sausage
Acorn squash is roasted and then filled with a delicious and flavorful mixture of chorizo, cannellini beans, and manchego to make a great, easy dinner.
Servings 4 servings
Calories 475kcal
Ingredients
- 2 medium acorn squash, halved and seeds scooped out
- 1 tbsp olive oil
- 6 oz chorizo, finely chopped
- 2 cloves garlic minced
- 1 14-oz can cannellini beans, drained and rinsed
- 2 tsp paprika
- 4 oz manchego, shredded
- 2 green onions, thinly sliced
- 4 tbsp chicken broth
Instructions
- Preheat oven to 450F.
- Line a baking sheet with foil and lightly oil the sheet and the acorn squash.
- Roast squash cut side down for 20-30 minutes, or until soft. This will vary depending on the size.
- While the squash is roasting, heat olive oil in a large skillet over medium heat.
- Add the chorizo and cook, stirring frequently until starting to brown, 10 minutes.
- Add garlic and cannellini beans. Saute for 5 minutes more and then remove from heat. Stir in the paprika, manchego and green onions.
- When the squash are done, turn them over on the baking sheet.
- Add one tablespoon of broth to each squash half and poke it with a fork to let the broth soak in a bit.
- Divide the chorizo stuffing mixture among the squash halves, mounding it up in each.
- Return the squash to the oven and roast for for 5 minutes more.
Nutrition
Calories: 475kcal