Description
Cozy up with this hearty, flavorful meal. Acorn squash is filled with chorizo, beans, and cheese—pure comfort food.
Ingredients
Units
Scale
- 1 whole acorn squash (227 g) whole acorn squash
- 8 oz (227 g) chorizo
- 1 small onion (113 g) small onion
- 3 whole garlic cloves (15 g) whole garlic cloves
- 1 can black beans (454 g) black beans
- 1/4 cup shredded cheddar cheese
- 1 whole green onion (113 g) whole green onion
Instructions
- Preheat oven to 400°F (204°C).
- Line a baking sheet with parchment paper.
- Cut the squash in half and scoop out the seeds.
- Drizzle the inside of squash with olive oil, salt, and pepper.
- Place the squash open side down and roast for 25-30 minutes.
- Remove the chorizo from the casings and brown in a nonstick skillet over medium-high heat, crumbling as you stir.
- Remove chorizo from pan.
- Add 1 tbsp olive oil to the pan and add diced onion and chopped garlic.
- Sauté for 5-8 minutes.
- Add cooked sausage and black beans to the pan and stir for 1-2 minutes.
- When the acorn squash is done, fill the squash with the sausage filling.
- Sprinkle with cheddar cheese and put back in the oven for about 5 minutes, or until the cheese melts.
- Garnish with green onions and serve.
Notes
- For easier scooping, roast the squash for an extra 5-10 minutes after the initial 25-30 minutes if it’s difficult to remove the seeds.
- Substitute andouille sausage or Italian sausage for the chorizo for a different flavor profile.
- Leftovers can be stored in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 half acorn squash
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 10
- Protein: 20
- Cholesterol: 80