A little bit sweet, a little bit salty, and a whole lot of flavor that comes together in minutes! We used red kuri squash — an heirloom type of Hubbard squash — in this dish, but any thin-skinned squash with an edible rind can be used; besides red kuri this includes Delicata, sweet dumpling, and small butternut and kabocha squash. If you want a quick, hearty, cold-weather meal that’s on the table in less than 30 minutes, this one will become a staple.
(Makes 4 servings)
1 pound Mexican chorizo, either ground loose or in a casing
1 15-ounce can black beans, rinsed and drained (or, cook your own)
2 pounds thin-skinned winter squash (red kuri, Delicata, sweet dumpling, etc.)
Wash the squash, cut off the stem end, slice the squash in half, and remove the seeds (reserve the seeds and roast them for a delicious snack).
Chop the squash into one-inch pieces, rinse and drain the black beans, and set both aside.
In a skillet over medium heat, cook the chorizo, stirring occasionally. Add the squash and stir to coat with the chorizo’s juices. Cover the skillet with a lid, turn the heat to low, and cook, stirring occasionally, until the squash is fork-tender (about 20 minutes).
Remove the lid from the skillet, add the black beans, and stir until the beans are heated through.
Recipe and photos by Christina Keibler.