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ACORN SQUASH WITH SOUTHWESTERN POTATO-CHORIZO HASH

This tasty main recipe comes from The Left Bank Cafe in Traverse City. Makes a tasty, yet easy to create, family meal.

1 Large Acorn Squash, about 1.5 lbs.
1 Lb. Redskin Potatoes, quartered
1 Medium Onion, diced
2-3 Cloves Garlic, minced
4 T. Olive Oil
1 Roasted Red Bell Pepper*
2-3 t. Ground Cumin
8 oz. Chorizo Sausage, cooked, crumbled, drained
1/3 Cup Fresh Cilantro, chopped (optional)
Sour Cream

* You can roast your own peppers (directions below) or buy pre-roasted peppers that come packed in jars.

Preheat oven to 425 degrees. Cut acorn squash into quarters lengthwise. Discard seeds and membrane. Place squash in a baking dish in one-quarter inch water. Bake 30 to 35 minutes until tender.

Combine potatoes, onions and garlic on a large baking sheet. Drizzle with olive oil and toss to coat. Season with salt and pepper. Roast vegetables until tender, stirring occasionally, about one hour. Transfer vegetables to a large bowl.

Roast red pepper by coasting in olive oil, then broiling and turning until skin turns black. Peel off skin and remove core and seeds. Dice.

Add pepper, cumin, chorizo and cilantro to vegetable mixture. Correct seasonings to taste. Spoon into baked acorn squash. Serve with a dollop of sour cream. Serves four.


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