Sweet roasted honeynut squash stuffed with Mexican chorizo, onions, and white beans. This recipe only has a few ingredients because the base ingredients pack so much flavor you don’t need to add much else.
* 3 medium honeynut squash (about 1 lb each)
* 8 oz mexican chorizo sausage (ground sausage, not links)
* 1 small white onion
* 1 15.5 oz can cannellini beans (drained, rinsed, and patted dry)
* ~¼ cup fresh thyme, sage, or rosemary
* olive oil
* salt
* freshly cracked black pepper
**Instructions**
*Prepare the roast squash:*
1. Preheat the oven to 425 °F.
2. Clean the honeynut squash, then cut each one in half (as pictured) and scoop out the seeds. Score the flesh in a crosshatch pattern, as pictured.
3. Line a baking sheet with parchment paper. Generously coat the cut-side of the squash with olive oil, then season with a little salt and black pepper.
4. Flip the squash so the cut side is down on the parchment paper. Roast in the preheated oven until the flesh is fork-tender. About 30 minutes.
*Prepare the chorizo filling:*
1. Meanwhile, cook the chorizo and diced onion together in a large skillet over medium heat, stirring occasionally, until the chorizo is cooked through, about 10 minutes.
2. Then add the beans and continue cooking, stirring frequently, until the chorizo darkens in color and starts to char, about 15 minutes. If there is no oil visible in the pan from the chorizo, add a little bit of olive oil when you add the beans.
3. If needed, set the mixture over low heat, tossing occasionally, until the squash is done.
*Finish the dish:*
1. When the squash is done roasting, flip it back over so the cut side is up. Divide the chorizo filling evenly between the squash pieces as pictured. Top with chopped fresh herbs (I use thyme and sage) and serve immediately.
**Notes**
* Honeynut squash are a smaller, sweeter cousin of butternut squash! About the size of your hand, with a thinner skin, they’re much easier to break down than butternut! While this little squash is growing in popularity, they are still hard to find. In my area I’ve found them at the local farmer’s market, Trader Joe’s, and Sprout’s.
**This is an original recipe, and I love to hear feedback from the Reddit community! If you have any questions, please ask away, and I’d love to hear how it goes if you make this yourself!**
Black-Shoe on
Bravo!
xhalcyondays on
Yum!
Dry_Soft_8428 on
At first look I thought its a sliced mango, looks yum!!
4 Comments
# Chorizo Stuffed Honeynut Squash
Sweet roasted honeynut squash stuffed with Mexican chorizo, onions, and white beans. This recipe only has a few ingredients because the base ingredients pack so much flavor you don’t need to add much else.
**Original Recipe:** [Chorizo Stuffed Honeynut Squash](https://www.craftycookbook.com/chorizo-stuffed-honeynut-squash/)
**Ingredients:**
* 3 medium honeynut squash (about 1 lb each)
* 8 oz mexican chorizo sausage (ground sausage, not links)
* 1 small white onion
* 1 15.5 oz can cannellini beans (drained, rinsed, and patted dry)
* ~¼ cup fresh thyme, sage, or rosemary
* olive oil
* salt
* freshly cracked black pepper
**Instructions**
*Prepare the roast squash:*
1. Preheat the oven to 425 °F.
2. Clean the honeynut squash, then cut each one in half (as pictured) and scoop out the seeds. Score the flesh in a crosshatch pattern, as pictured.
3. Line a baking sheet with parchment paper. Generously coat the cut-side of the squash with olive oil, then season with a little salt and black pepper.
4. Flip the squash so the cut side is down on the parchment paper. Roast in the preheated oven until the flesh is fork-tender. About 30 minutes.
*Prepare the chorizo filling:*
1. Meanwhile, cook the chorizo and diced onion together in a large skillet over medium heat, stirring occasionally, until the chorizo is cooked through, about 10 minutes.
2. Then add the beans and continue cooking, stirring frequently, until the chorizo darkens in color and starts to char, about 15 minutes. If there is no oil visible in the pan from the chorizo, add a little bit of olive oil when you add the beans.
3. If needed, set the mixture over low heat, tossing occasionally, until the squash is done.
*Finish the dish:*
1. When the squash is done roasting, flip it back over so the cut side is up. Divide the chorizo filling evenly between the squash pieces as pictured. Top with chopped fresh herbs (I use thyme and sage) and serve immediately.
**Notes**
* Honeynut squash are a smaller, sweeter cousin of butternut squash! About the size of your hand, with a thinner skin, they’re much easier to break down than butternut! While this little squash is growing in popularity, they are still hard to find. In my area I’ve found them at the local farmer’s market, Trader Joe’s, and Sprout’s.
**This is an original recipe, and I love to hear feedback from the Reddit community! If you have any questions, please ask away, and I’d love to hear how it goes if you make this yourself!**
Bravo!
Yum!
At first look I thought its a sliced mango, looks yum!!