Whisking It



April 2013

Chorizo, mushroom & borlotti bean stuffed gem squash

Written by , Posted in Mains

What a long title! But I really didn’t want to leave any of the elements that made this dish as amazing as it was out! I got the idea for the chorizo bean combo when my boss (a way more advanced cook than me) came into the office with something that almost made me melt when I tasted it… I asked what was in it and then I went home and did my best to replicate it. Mine wasn’t really the same but boy was it delicious. And what makes it even better is that it isn’t too long and hassle-ful.

What you need:

1 Chorizo sausage (mine was plain, bought from the fruiterer/florist in Craighall Park)
1 onion
mushrooms (I bought diced buttons)
1 can borlotti beans (also bought from the Craighall fruiterer)
2 tbs tomato paste
paprika & cayenne pepper
2 tbs sugar
red wine
1 lemon
6 gem squash (this fills 12 halves)

*preheat the oven*

Start by frying your mushrooms up in a bit of butter or olive oil. Then put them aside.
Fry your onions in 1 tbs of the sugar so that they caramelize a bit – remember to only put them in when the pan is hot hot hot and not too much olive oil – you want them to fry, not boil.
Add the chorizo and toss together in the pan. Next add the beans and the mushrooms and stir together.
Spoon in your tomato paste and stir until the mixture is evenly coated. Pour in about 1/2 a cup of red wine and squeeze in one lemon half and allow to simmer for a while. Add spices to taste and leave on a very low heat while you prepare your squash.

Cut each squash in half and spoon out the seedy part.

Spoon your filling into each half – about 2.5 tbs per half or just keep going till you run out of filling! Squeeze the other lemon half over the filled squash and top with grated mozzarella  Set your squashes on a tray on a sheet of baking paper and bake at 180 for an hour.

Take them out and serve hot. I topped them with thinly grated parmesan for extra flavour. Mine were a tad too spicy, maybe too much black pepper & cayenne pepper, but they were tooooo good. The squash surprised me in being the perfect companion for this delicious stuffing :)



  1. shirleen williams

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