Pattypan Squash Topped with Vegetarian Chorizo & Cotija Cheese

16 Jun

(Adapted from Eating Local: The Cookbook Inspired by America’s Farmers, by Janet Fletcher)

One of my favorite things about being part of a CSA is that it introduces me to vegetables that I haven’t tried before. This week was the second time that we’ve gotten pattypan squash. The first time, I had no clue what to do with it and it ended up going bad (this happened oddly fast, I have no clue why).

Fortunately this time around, while I was picking up my vegetables, Janet Fletcher was at Green Gate Farms signing her cookbook Eating Local: The Cookbook Inspired by America’s Farmers, One of the recipes in the book was designed just for pattypan squash, and advised topping with wiht chorizo along with some other great ingredients. I loved the idea of the squash with chorizo so I gave it a shot.

We tend to keep vegetarian at my house so I adapted the recipe a little for vegetarians (and for what was available in my kitchen). The results were fantastic.

2 Pattypan Squashes

2 tbsp Olive Oil

2 tsp Dried Oregano

3 tbsp Sour Cream

1 Vegetarian Chorizo

1 Small Onion, chopped

2 tbsp Vegetable Oil

2 – 4 tbsp Grated Cotija Cheese

1 tbsp Fresh Cilantro

Cut off the tops (and bottoms if needed) of the squashes so that they’re flat on both sides, then cut the squash horizontally into two large flat slices. Brush the squash with olive oil on both sides and sprinkle it with oregano.

Place the squash on a grill, preheated to medium. It needs to cook for about 10 minutes on each side.

While the squash is cooking, place the oil, onions, and vegetarian chorizo into a skillet over medium heat. Cook, stirring occasionally for about 10 minutes or until the chorizo is slightly crumbly.

Remove the squash from the grill once they’re slightly brown on each side. Lay them flat and spread a little sour cream on each squash. Pile a little bit of the chorizo mixture on each squash then sprinkle cheese and cilantro on top.

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