Step By Step Instructions:

Chorizo and Veggie Stuffed Acorn Squash w/ Parmesan Cheese and Fresh Oregano

→Skip instructions, I’m a pro!

These Chorizo and Veggie Stuffed Acorn Squash w/ Parmesan Cheese and Fresh Oregano were so easy and fun to make! The Produce Box and First Hand Foods in North Carolina provided me with the freshest ingredients possible, therefore making it an all local recipe from beginning to end!!

I know you all are going to absolutely LOVE this recipe! It’s full of fresh veggies, delicious to die for ground chorizo, a sweet juicy pear, and tons of parmesan cheese. The windows are open, there is a breeze in the air, finally, and the leaves are starting to change colors! Happy fall, y’all! 

(This recipe has been updated as of 9/25/2020)

Mise en Place: (Prepping/Measuring Ingredients) 

1. Set your oven to 400 F and chop all your veggies (celery, carrots, green pepper, and white onion), and remove the core and seeds from the pear and dice that up as well

2. Take your squash and slice the tips off of each end, don’t take a lot off just skim the tops, then slice the squash in half, but do not remove the seeds

3. Place the squash in an oven proof glass baking dish, and drizzle 2T of EVOO over both sides of both pieces of squash, then sprinkle generously with salt and fresh ground pepper 

4. Place the squash skin side up and bake for about 40 min to an hour. Check after 40 minutes and if the flesh can be easily pierced with a fork, then you can remove the squash from the oven and let it cool (Set a timer) 

5. While the squash is cooking, heat up the dutch oven over medium and add in the ground chorizo, let brown and cook until no longer raw

6. Place a heatproof bowl in the sink and place a strainer over the top of the bowl

7. Carefully remove the ground chorizo from the dutch oven and pour all contents of the dutch oven into the strainer (I placed a bowl under the strainer so I can reserve the grease from the chorizo and use it later) 

8. Leave both the bowl and strainer in the sink and carefully place your pot back on the burner, keeping it on medium. Add in all of your chopped veggies one by one and mix well. Next, add in 2T of butter, let it melt, then mix well with your wooden spoon scraping the sides of the pot as you go 

9. Once the veggies have wilted a little add in the chopped pear and stir, then add in the chorizo liquid we set aside earlier and raise the heat for about 3 minutes, stirring frequently

10. Turn the burner down to medium-low and add in the cooked ground chorizo, stir with a wooden spoon and add in some chopped basil, oregano, salt, pepper, and some parmesan and simmer for 15 minutes

11. After the squash has cooled, place on cutting board and using a fork or spoon, scoop the flesh and seeds from the middle of each piece of acorn squash, leaving a nice thickish layer for support. Discard the seeds

12. Fill each half of the squash with a heaping spoonful of chorizo, veggie, and parm mixture 

13. If desired, sprinkle the tops with more parmesan, fresh basil and oregano, and red pepper flakes 🙂 

14. Place the stuffed squash back into the glass dish and back in the oven for about 10 more minutes

15. Remove from oven, let cool for a couple of minutes, and enjoy! 

I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this delicious Chorizo and Veggie Stuffed Acorn Squash w/ Parmesan Cheese and Fresh Oregano 🙂

 

Don’t need step by step instructions?

Here is what you do:

INGREDIENTS:

  • 1 Large Acorn Squash cut in half
  • 1/2 Cup Diced Celery 
  • 1/2 Cup Diced Carrots 
  • 1/2 Cup Diced White Onion
  • 1/2 Cup Diced Green Bell Pepper 
  • 1 Pear, Core & Seeds Removed, Sliced and Chopped
  • 1 LB Ground Chorizo, (First Hand Food brand if Possible)
  • 2 T Butter 
  • 2 T EVOO
  • Salt, Generous Sprinkle 
  • Fresh Ground Pepper, To Taste
  • Fresh Chopped Basil and Oregano, Chopped, To Taste, Optional
  • Parmesan Cheese, Sprinkle for Topping 

DIRECTIONS:

1. Set your oven to 400 F and chop all your veggies, (celery, carrots, green pepper, and white onion) and the pear. Take your squash and slice the tips off of each end, don’t take a lot off just skim the tops, then slice the squash in half, but do not remove the seeds

2. Place the squash in an oven proof glass baking dish, and drizzle 2T of EVOO over both sides of both pieces of squash, then sprinkle generously with salt and fresh ground pepper 

3. Place the squash skin side up and bake for about 40 min to an hour. Check after 40 minutes and if the flesh can be easily pierced with a fork, then you can remove the squash from the oven and let it cool (Set a timer) 

4. While the squash is cooking, heat up the dutch oven over medium and add in the ground chorizo, let brown and cook until no longer raw. When Chorizo is done, place a heatproof bowl in the sink and place a strainer over the top of the bowl. Carefully remove the ground chorizo from the dutch oven and pour all contents of the dutch oven into the strainer (I placed a bowl under the strainer so I can reserve the grease from the chorizo and use it later) 

5. Leave both the bowl and strainer in the sink and carefully place your pot back on the burner, keeping it on medium. Add in all of your chopped veggies one by one and mix well. Next, add in 2T of butter, let it melt, then mix well with your wooden spoon scraping the sides of the pot as you go 

6. Once the veggies have wilted a little add in the chopped pear and stir, then add in the chorizo liquid we set aside earlier and raise the heat for about 3 minutes, stirring frequently

7. Turn the burner down to medium-low and add in the cooked ground chorizo, stir with a wooden spoon and add in some chopped basil, oregano, salt, pepper, and some parmesan and simmer for 15 minutes. After the squash has cooled, place on cutting board and using a fork or spoon, scoop the flesh and seeds from the middle of each piece of acorn squash, leaving a nice thickish layer for support 

8. Fill each half of the squash with a heaping spoonful of chorizo, veggie, and parm mixture. If desired, sprinkle the tops with more parmesan, fresh basil and oregano, and red pepper flakes 🙂 

9. Place the stuffed squash back into the glass dish and back in oven for about 10 more minutes. Remove from oven, let cool for a couple of minutes, and enjoy! 

Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this delicious Chorizo and Veggie Stuffed Acorn Squash w/ Parmesan Cheese and Fresh Oregano 🙂

Note: You will most likely have some chorizo veggie mixture leftover, make sure to save it! It’s absolutely delicious wrapped up in a warm tortilla, or in some scrambled eggs! Don’t let it go to waste!