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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 bound 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, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
Smoky Chorizo & Bean Stuffing
  • ½ medium eggplant, peeled and chopped, about 1 cup, (substitute with Japanese, Chinese, Indian or baby eggplants)
  • 1 small white or purple spring onion, green top removed, diced, about 1 cup
  • 1 small poblano pepper, veins and seeds removed, 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. Preheat the oven to 350°. Cut the tops from the squash. Use a spoon to remove the inside flesh. Dice the flesh into small pieces and set aside.
  2. Place the squash into a baking dish and drizzle with 1 tablespoon of olive oil. Season with some of the salt and pepper. Bake until the squash is just tender, about 10 minutes.
  3. Pour the remaining 2 tablespoons olive oil in to a skillet over medium-high heat. Add the diced squash, eggplant, onion and pepper to the pan. Season with salt and pepper. Cook until the veggies are tender and begin to turn brown, about 5 to 8 minutes.
  4. Add the chorizo sausage to the veggies. Stir and cook until the chorizo is browned and crumbly, about 3 to 5 minutes.
  5. Stir in the beans and cheese.
  6. Spoon the filling into the cousa squash. If you have extra filling, just spoon it around the squash . . . it’s all good! Reduce the heat to 300°. Bake until the squash is completely tender, about 10 to 15 minutes.