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Jorj Morgan

Stuffed Cousa Squash with Chorizo and White Beans

A sophisticated garden-to-table dish featuring the sweet, tender cousa squash stuffed with a savory medley of smoky chorizo, fresh eggplant, and creamy white beans.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Ingredients 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

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.