Happy Halloween, friends!! I hope you have spooky, candy-filled plans for tonight. Since we won’t get any trick-or-treaters, I think we’ll walk into town, have a pint at our favorite brewery, and throw candy at anyone passing by. Making our own little family traditions is important, after all!
There’s a turning point in fall when the squash fatigue is real, but I’m not even close yet and I hope you aren’t either. Particularly this week, as our Colorado town braces for a snowy Halloween, it’s nice to enjoy those traditional fall flavors as long as we can. Acorn squash is beautiful inside and out, with richly colored green & orange skin and sweet, nutty flesh. Plus they’re small enough to be halved into perfect little individual bowls!
How do we feel about kale? Love it or hate it, it’s right in peak season and we should all probably be eating more of it… so let’s hide it in spicy, buttery chorizo. I’m such a sucker for any kind of sausage. One of the extra-nice things about cooking with chorizo is that you can almost always substitute soyrizo seamlessly for a vegetarian option.
Olive oil spray has honestly changed the way I cook, and I’ve evangelized my Misto to every friend who’s passed through my kitchen. This little bottle has been used almost daily for several years and shows no signs of slowing down, which might make it the best $9 you’ll spend in your kitchen (at least this season, anyway). If you’d prefer to use high-quality olive oil instead of the usual canola blend, I can’t recommend it enough.
Home-roasted seeds are the perfect fall snack, so save the seeds you scoop out of the squash for roasting! Just follow the same basic directions as my roasted butternut seeds: toss with olive oil, spice them up, and toast to golden brown perfection. Healthy snacking doesn’t get any easier or more delicious!
Have a fun, safe night on the neighborhood! And eat some extra candy for me, please.
Chorizo & Kale Stuffed Acorn Squash
- 2 acorn squash halved through the stem & deseeded
- 1/2 t. salt
- 1/2 t. pepper
- olive oil spray
- 8 oz. chorizo
- 1 onion diced
- 2 cloves garlic minced
- 1/2 t. cumin
- 1/2 t. paprika
- 4 cups kale shredded
- 1/2 cup white wine or broth
- 1/4 cup parmesan shredded
- Preheat oven to 375°.
- Cut a thin sliver from the bottoms of the squash so the bowls are stable. Season with salt & pepper and spray lightly with olive oil.
- Place cut-side down on a foil-lined baking sheet. Roast at 375° for 20-25 minutes until tender.
- While squash are roasting, cook the chorizo in a large skillet over medium heat, crumbling as it browns.
- When chorizo is mostly browned, add onion, garlic, cumin, and paprika. Cook until onion is translucent.
- Add kale & wine to the skillet. Cover and cook until kale is tender, about 5 minutes.
- Flip squashes bowl-up on the roasting sheet. Divide chorizo & kale mixture evenly among the squash bowls and top with shredded parmesan.
- Broil until parmesan melts, about 2 minutes.