Press enter to see results or esc to cancel.

Chorizo and Corn Stuffed Butternut Squash recipe

Chorizo and Corn Stuffed Butternut Squash.

This dish is an exceptional way to addflavor and elegance to a basic squash side dish.

Recipe: Chorizo and CornStuffed Butternut Squash

3 medium butternut squash, halved lengthwiseand seeded2 teaspoons MAGGI Granulated Chicken FlavorBouillon – divided use12 ounces pork or beef Mexican chorizo,casing removed1 medium onion, chopped2 cloves garlic, chopped1 pasilla chile, seeded and chopped1 (14-ounce) can corn kernelsCrumbled Cotija cheeseNESTL Media Crema or table cream

  • Preheat oven to 400°F (205°C).Grease large baking sheet.
  • Place squash halves on prepared bakingsheet flesh-side-up; sprinkle 1 teaspoon bouillon evenly on squashhalves. Cover lightly with foil.
  • Bake for 1 hour or until flesh is fork-tender.Remove from oven; set aside (don’t turn oven off).
  • Cook chorizo in medium skillet over mediumheat, stirring frequently, for 5 minutes or until cooked through.Add onion, garlic, chile and remaining 1 teaspoon bouillon. Cook,stirring occasionally, for 3 minutes or until onion is tender.Add corn; cook for 1 minute. Stuff squash halves evenly withchorizo mixture.
  • Bake for an additional 15 to 20 minutesor until filling is warmed through and slightly browned. Servewarm topped with cheese and media crema.

    Makes 6 servings.

    Nutritional Information Per Serving (1/12of recipe): Calories: 140 Calories from Fat: 50 Total Fat: 6g Saturated Fat: 3.5 g Cholesterol: 65 mg Sodium: 310 mg Carbohydrates:17 g Dietary Fiber: 2 g Sugars: 6 g Protein: 6 g

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Fruit Bytes with Rozanne Stevens – Chorizo Stuffed Pumpkin

    If the Chorizo and CornStuffed Butternut Squash recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    Queso fresco is a mild white cheese that doesn t melt when heated. It can be found in the refrigerated cheese case of most grocery stores or at specialty cheese shops or Latin markets. Tacos can be eaten any time of day, so why not start with breakfast? Chorizo adds zip to a hearty potato-and-onion filling that s irresistible when stuffed into a warm corn tortilla and topped with cheese and salsa. Be sure to dice the potato small to ensure quick and even cooking.

    Leave a Comment