Stuffed Cousa Squash

In the heart of the North Carolina mountains, the farmers market is more than just a place to shop; it is a vibrant exchange of neighborhood news and agricultural artistry. Unique finds like the pale, speckled cousa squash or slender Japanese eggplants are nature's invitation to get creative in the kitchen. Cousa squash, being rounder and thinner-skinned than traditional zucchini, provides the perfect vessel for a hearty stuffing.

By pairing the sweetness of the squash with the smoky heat of fresh chorizo and the creaminess of white beans, you create a dish that honors both the farmer's hard work and the simple joy of a hand-picked harvest. It is an intentional, soulful way to anchor the weekend table.

The Architect’s Preparation

The beauty of the cousa squash lies in its tenderness. Unlike larger winter varieties that require heavy roasting, these summer squashes need only a gentle pre-bake to become the perfect boat for your filling. Using a spoon to carefully hollow out the centers is an architectural task that ensures every bite contains the perfect ratio of squash to savory stuffing.

While the boats soften in the oven, the stovetop becomes the stage for the filling. Diced eggplant, spring onions, and poblano peppers are sautéed until tender before the chorizo is introduced. The oils from the sausage coat the vegetables, infusing the mixture with a deep, smoky resonance that is balanced by the addition of white beans and a sharp cheddar finish.

Jorj Morgan

Stuffed Cousa Squash With Smoky Chorizo and White Beans

A sophisticated garden-to-table featuring the sweet, tender cousa squash stuffed with a savory medley of smoky chorizo, fresh eggplant, and creamy white beans.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: Main Course

Ingredients Equipment Method

Ingredients

  

• 4 cousa squash
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon coarse black pepper
• ½ medium eggplant peeled and chopped (about 1 cup)
• 1 small white or purple spring onion diced (about 1 cup)
• 1 small poblano pepper diced (about ½ cup)
• 4 ounces fresh chorizo sausage
• ½ cup canned white beans drained and rinsed
• 2 ounces grated cheddar cheese about ½ cup

Equipment

• 1 Large rectangular ceramic baking pan
• 1 Heavy-bottomed cast iron skillet
• 1 Professional kitchen box grater
• 1 Precision wooden cutting board
• 1 Heavy glass mixing bowl

Method

 

1. Prepare the Squash: Preheat the oven to 350°F. Cut the tops off the cousa squash and use a spoon to carefully hollow out the centers. Dice the removed flesh into small pieces and set aside.
2. Pre-Bake: Place the hollowed squash into a baking dish. Drizzle with 1 tablespoon of olive oil and season with a portion of the salt and pepper. Bake for 10 minutes until just beginning to soften.
3. Sauté the Filling: In a large skillet over medium-high heat, add the remaining 2 tablespoons of olive oil. Sauté the diced squash flesh, eggplant, onion, and poblano pepper. Season with the remaining salt and pepper. Cook until tender and lightly browned (5 to 8 minutes).
4. Brown the Chorizo: Add the fresh chorizo to the skillet. Cook, crumbling the meat with your spoon, until browned (3 to 5 minutes).
5. Fold in Beans and Cheese: Stir in the white beans and grated cheddar until combined.
6. Stuff and Finish: Reduce oven heat to 300°F. Spoon the filling generously into the pre-baked squash boats. Bake for an additional 10 to 15 minutes until the squash is completely tender. Garnish with any extra filling around the sides.