Tuesday, December 4, 2012

Butternut Squash Stuffed with Bulgur and Chorizo

Butternut squash is a controversial food in my house.  I love it and my husband can't stand it unless it's prepared a certain way.  This was not it.  If you're a squash-hater, you should probably skip this post.  If you love squash, this is a cheesy, sort of spicy dish that goes nicely with a quick salad.  

I always try to buy cheese in the proper amount so that I don't waste any.  I couldn't get 2 ounces of manchego and I didn't want to pay for a giant block of it.  I used some nice aged cheddar instead. The basic recipe was good, but it definitely needed a little salt and some extra cheese.

One thing I love about Wegmans is that they sell pre-cut vegetables.  I bought the squash already halved and seeded, which saved me a little time.  I would bake it in a little more water next time, the squash wasn't as tender as I would have liked.  This recipe isn't very quick, the squash has to bake for 30 minutes and then it bakes for another 10 with the stuffing.

Overall this is a good dish if you want to eat healthy foods like butternut squash and bulgur.  The whole dish could be considered healthy if you didn't add a ton of extra cheese like I did.  The recipe is very basic and could definitely use some improvement.  If I made it again I would consider adding a spice or two to the mixture and maybe something else.  Nuts? garlic?  It needs something.

Butternut Squash Stuffed with Bulgur and Chorizo (and extra cheese)!
From Real Simple
Serves 2

1 acorn squash, halved and seeded
1/4 cup bulgur
2 ounces manchego or cheddar, grated (plus extra!)
2 ounces cured chorizo, chopped
1/8 cup chopped fresh parsley
1.5 tsp olive oil
salt and pepper

1) Heat oven to 450 F.  Place squash halves cut side down into a baking dish.  Add about 1/2 inch of water and cover with foil.  Bake for 30 minutes.
2) While the squash is cooking, cook bulgur according to its package.  Then combine it with the cheese, chorizo, parsley, and olive oil.  Season to taste with salt and pepper.
3) Turn the squash cut side up and fill with the bulgur mixture.  Bake again until the cheese is melted and the filling is heated through, about 8 to 10 minutes.

Serve with a side salad.

No comments:


Related Posts Plugin for WordPress, Blogger...