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Best Savory Chorizo Stuffed Acorn Squash Recipe

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Smoky, spicy chorizo mingles with the natural sweetness of acorn squash, all held together by a cheesy, creamy binder. This easy weeknight dinner feels special enough for company but comes together in about 50 minutes.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 lb Mexican chorizo
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 oz cream cheese, softened
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh cilantro or parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
  2. Prepare the acorn squash. Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon. Brush the cut sides and cavities with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Place the halves cut-side down on the prepared baking sheet.
  3. Roast the squash for 25-30 minutes, until the flesh is fork-tender but still holds its shape. Remove from the oven and let cool slightly—about 5 minutes. Flip them over so the cavities face up.
  4. While the squash roasts, heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil, then crumble the chorizo into the pan. Cook for 6-8 minutes, breaking it up with a wooden spoon, until it’s browned and cooked through. Leave about 1 tablespoon of the rendered oil in the pan.
  5. Reduce the heat to medium. Add the diced onion to the pan with the chorizo and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  6. Remove the pan from the heat. Add the softened cream cheese and stir until it’s fully melted and incorporated into the chorizo mixture. Stir in half of the Monterey Jack and half of the Parmesan cheese. Taste and adjust seasoning.
  7. Spoon the chorizo filling evenly into the four squash cavities, mounding it slightly. Top each with the remaining Monterey Jack and Parmesan cheese.
  8. Return the stuffed squash to the oven and bake for 10-12 minutes, until the cheese is melted, bubbly, and lightly browned. If you want extra browning, switch the oven to broil for the last 2 minutes—but watch closely.
  9. Let the squash rest for 5 minutes before serving. Garnish with fresh cilantro or parsley if desired.

Notes

Roast squash cut-side down first for perfect texture. Use room temperature cream cheese for smooth melting. Don’t overcook the chorizo—it goes from browned to dry quickly. Let squash rest 5 minutes after baking so filling sets. For make-ahead: roast squash and cook chorizo mixture (without cream cheese) separately up to 2 days ahead. To freeze: wrap unbaked stuffed squash tightly and freeze up to 3 months.

Nutrition

Keywords: stuffed acorn squash, chorizo stuffed squash, fall dinner, gluten-free dinner, easy weeknight dinner, Mexican chorizo recipe, acorn squash recipe

Find it online: https://sagestirs.com/best-savory-chorizo-stuffed-acorn-squash-recipe/