Wk 31 – Acorn Squash and Chorizo Tart

I recently picked up the Williams-Sonoma Cooking from the Farmers Market cookbook and just happened to have all of the ingredients on hand for this recipe…so of course I had to give it a try…  :O)  Jenni, Andy and myself were the testers and although we all agreed it was very good, the suggestions for improvement were: from Jenni, “when I think of acorn squash I think of butter…it needs butter”, Andy says, “it needs something to give it a little more kick…maybe bacon” and I thought that it just needed some salt.  I would make this again, but maybe add a little more sausage and a little salt.

Acorn Squash and Chorizo Tart

  • Pastry dough, I used Pillsbury Crescent dough and shaped it rectangle instead of round
  • 1/2 pound acorn squash, peeled, seeded and cut into 1/2 inch chunks
  • 2 Tbl olive oil
  • Salt
  • 1/4 pound Spanish-style chorizo, diced
  • 1 yellow onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 cup shredded Monterey jack cheese
  • 1 large egg yolk

Position a rack in the bottom third of the oven and preheat to 400 degrees.  Put the dough on a baking sheet lined with parchment paper and refrigerate.

Put the squash on a baking sheet, drizzle with 1 Tbsp of the olive oil, and toss to coat.  Spread in an even layer, season with salt, and roast until almost tender, about 10 minutes.  Let cool.

In a frying pan over medium-high heat, warm the remaining 1 Tbsp of oil.  Add the chorizo and saute until lightly browned, about 2 minutes  Transfer to paper towels.  Pour off all but 1 1/2 Tbsp of the fat and return the pan to medium-high heat.  Add the onion and saute until tender, about 5 minutes.  Season with salt, add the garlic, and cook for 1 minute.  Let cool.

Remove the dough from the refrigerator.  Spread evenly with the onion mixture, leaving a 1 1/2 inch border.  Evenly distribute the squash and chorizo and sprinkle with the cheese.  Fold the edge up and over the filling, forming loose pleats.  Lightly beat the egg yolk with 1 tsp water and brush the border.

Bake until the crust is browned, about 30 minutes.  If it begins to brown to quickly, loosely cover the top with foil.  Cut and serve.

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Filed under 52 Week Challenge, Recipes

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