There is just something about this time of the year. Maybe it’s the leaves or saying goodbye to summer, but fall evokes a feeling of warmth and coziness. I love cooking with seasonal fruits and vegetables and nothing represents fall more than squash. In addition to being quite versatile, squash is also said to have numerous health benefits such as improving lung and cardiovascular health.
Cooking squash can be a little daunting at times. The hard exterior surface can make cooking complicated and time consuming. But you are in luck! I recently discovered the secret to cooking (and not burning) various kinds of squash. The trick is to cut the squash in half and lay it cut-side down in a baking dish. Then fill the baking dish with two inches of water and cover the whole thing with foil. The water allows the squash to cook without drying it out, and the foil protects the exterior from burning.
This recipe for chorizo-stuffed acorn squash is extremely easy to make, tastes delicious, and minimizes clean up by utilizing the squash as a bowl. Instead of using rice or couscous, the addition of bulgur enhances the flavor for the stuffing. This squash recipe (adapted from Real Simple Magazine October 2012) is the perfect compliment to a cozy fall Sunday.
2 acorn squashes (halved and seeded)
½ cup (105g) bulgar wheat (rinsed and drained)
1 cup (100g) manchego cheese (grated)
2 cups (310g) of chorizo (chopped)
¼ cup (50g) fresh parsley (chopped)
3 tbsp (45ml) olive oil
1 tbsp (15ml) red-wine vinegar
3 cups (300g) arugula (or rocket)
1. Heat oven to 450F/230C/Gas Mark 8. Place the squash halves cut-side down in a baking dish, add two inches of water and cover with foil. Bake for 30 minutes.
2. Cook the bulgar according to package directions. Then mix together in a bowl the bulgar, cheese, chorizo, parsley, olive oil, vinegar and arugula. Season with salt and pepper to taste.
3. Then remove the squash from the oven and turn right side up. Fill each squash with the chorizo mixture and sprinkle with more cheese. Bake until cheese has melted, 10 minutes.
Image © Cailin Szczesiul for BitchBuzz