Monday, January 10, 2011

Southwestern stuffed squash

We had a bunch of acorn squash from my CSA, but lots of recipes online are for sweet dishes. I wanted something tasty, savory, and spicy.

Just so happens my CSA newsletter listed this recipe, southwestern stuffed acorn squash. I followed the idea behind this recipe, but with some of my own little tweaks: instead of ground turkey sausage, I used chopped links of chorizo (from a grass-fed meat co-op I joined with Andy), and I sauteed CSA red onions, home-grown jalapenos, and rinsed black beans.

Put all this in a baked acorn squash shell (375 degrees for 45 min.), top with cheese, then bake for 10 min. more at 325 degrees. Here I've topped one, but only filled the other.

When they were done, they looked like this:

Awesome. I served them with Milagro tortilla chips, organic fire-roasted salsa from the summer farmers' market, and Andy & Jo's "Tapestry of Obscenities" hot sauce, made from their home-grown Scotch bonnet peppers.

Crazy awesome night at home!

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