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Chorizo-stuffed Acorn Squash with Pomegranate

a plate of food on a table

2 acorn squashes

Olive oil for brushing

Stuffing – recipe follows

¼ cup goat cheese

¼ cup pomegranate seeds

Preheat oven to 350 degrees.  Cut acorn squashes in half (top to bottom) and coop out threads and seeds.  Brush insides with olive oil and place face down on a cookie sheet and roast for 20 minutes.  Score each squash half in a cross hatch pattern (makes it easier to remove when eating) and allow to cool. Toss cooled stuffing with goat cheese and pomegranates and divide evenly among the squash halves.  Top with remaining 2 tbsp. breadcrumbs. Bake at 350 until heated through, approximately 25-30 minutes.


1 tbsp. olive oil

½ cup onion, finely diced

½ lb. ground chorizo

½ cup par-boiled tiny cauliflower flowerets

½ tsp fresh sage, chopped

½ tsp fresh rosemary, chopped

½ tsp fresh thyme, chopped

1 chile de arbol, seeded and finely chopped

2 tbsp. chopped parsley

1 apple, cored and finely chopped

¼ cup toasted almonds

¾ bread crumbs, divided (reserve 2 tbsp. for topping)

½ cup raisins

1 tbsp. melted butter

1 cup chicken stock

In pan, add olive oil and diced onions, parboiled cauliflower, toasted almonds and sausage and sauté until sausage is fully cooked.  Add spices, apple, parsley and butter and up to 1 cup of chicken stock until mixture is wet. Add ¾ cup bread crumbs to bind and stir to combine. Set aside to cool slightly.