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Stunning plated serving of Stuffed Cousa Squash With Smoky Chorizo and White Beans, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Stuffed Cousa Squash With Smoky Chorizo and White Beans

Stuffed Cousa Squash with Smoky Chorizo and White Beans transforms humble garden gems into a spectacular main course. Plump cousa squash boats, gently pre-baked, are generously filled with a robust mixture of smoky chorizo, tender eggplant, aromatic vegetables, and creamy white beans, all crowned with melted cheddar for a truly irresistible, comforting bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Ingredients Equipment Method

Ingredients
  

Cousa Squash Prep
  • 4 cousa squash
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
Smoky Chorizo & Bean Stuffing
  • 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.