Grilled Pattypan Squash with Hot Chorizo Vinaigrette recipe

All Recipes Best Recipe Side Dish Vegetables Squash

Ingredients

8 pattypan squash, trimmed, cut in half along scalloped edge
Kosher salt, to taste
1 tablespoon olive oil
6 ounces fresh, raw chorizo sausage
¼ cup extra-virgin olive oil
⅓ cup sherry vinegar
1 tablespoon chopped fresh mint, plus more for garnish

Nutrition Info

364.3 calories
carbohydrate: 3.2 g
cholesterol: 37.4 mg
fat: 33.8 g
fiber: : -
protein: 11 g
saturatedFat: 8.6 g
servingSize: -
sodium: 1486.9 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place squash cut side up on a paper towel-lined baking sheet. Generously sprinkle with kosher salt. Let sit 15 minutes to extract some moisture from the squash.

  2. Heat a heavy skillet over medium heat, add olive oil and ground chorizo. Cook until chorizo is very well browned, 6 to 8 minutes, breaking up the meat into fine pieces with a wooden spoon as it cooks. Remove from heat. Leave about 2 tablespoons of rendered fat in the pan, remove the rest. Stir olive oil, vinegar, and freshly sliced mint into the chorizo mixture.

  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Blot off moisture from squash with a paper towel.

  4. Grill squash rounds, turning them often, until tender and nicely charred, about 3 minutes total per side. Transfer to serving dish. Top with warm chorizo vinaigrette. Garnish with more chopped mint.

Recipe Yield

4 servings

Recipe Note

Instead of stuffing and baking these squash, I decided to grill them instead and top them with a hot chorizo vinaigrette. It's something I've wanted to try for a while, and it really turned out to be a wonderful combination.

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