I’m continuing our Month of Dinners Blog Relay today with a delicious recipe that’s perfect for a crisp fall evening.
There was no question I wanted to make the Chorizo-Stuffed Acorn Squash because I am a lover of all squash–summer or winter. Plus, I needed a good excuse to use the acorn squash I received in my CSA box this week.
I had a hunch that this was going to be an easy and enjoyable dish to make when the only thing I had to head to the supermarket for was the chorizo. I was, however, a little confused about where to find cured chorizo (turns out it’s near the deli and cheese section), but selected a nice spicy one to give the dish some heat once I finally got my bearings.
The dish itself is a cinch to prepare. Just whip up your filling while the squash cooks, heat it all up, and toss the salad together. Here’s how mine turned out:
Other than the spicy chorizo, the only alteration I made was to use couscous instead of bulgur since it’s what I had on hand. Using couscous actually made prep work even simpler thanks to a trick Jeff Koehler, author of Morocco: A Culinary Journey With Recipes, taught me. Just combine equal parts couscous and lukewarm water and let sit for 15 minutes.
I can say with confidence that I’ll definitely be making this Month of Dinners recipe again!
Don’t forget to follow these instructions to add your own month of dinners recipes to our Pinterest board. We can’t wait to see what you’ve been cooking!