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About the Dish

  • Acorn Squash

    Acorn Squash

  • Mexican Chorizo

    Mexican Chorizo

  • Onion

    Onion

  • Garlic

    Garlic

  • Brown Rice Grits

    Brown Rice Grits

  • Greens

    Greens

  • Sour Cream

    Sour Cream

  • Green Onion

    Green Onion

METHOD

1
MISE EN PLACE • Heat oven to 350° F. • Peel and dice onion. • Peel and mince garlic. • Remove greens stems and thinly slice. Thinly slice and leaves, keeping separate from stems. • Thinly slice green onion. • Halve squash lengthwise. Discard seeds and pulp.
2
• Brush cut side of squash with 1 teaspoon cooking oil. Season with 1/4 teaspoon kosher salt. Place cut-side-down on a baking pan. • Roast squash until tender, 25 minutes.
3
• Place a medium saucepan over medium high heat. Add chorizo. Cook, breaking up meat, until chorizo begins to brown. • Add onion and 1/4 teaspoon kosher salt. Reduce heat to medium. Cook, stirring, until onion is translucent, 2-3 minutes. • Add garlic. Cook until fragrant, 30 seconds.
4
• Stir in rice and greens stems. • Stir in 2 1/4 cups water. • When water boils, reduce heat to low and cover. Simmer for 15 minutes.
5
• Add greens leaves. Cover, and steam greens until rice is tender, about 5 minutes. • Stir to mix in greens.
6
• To plate, place squash cut side up on plates and fill with rice stuffing. • Top with sour cream and green onion, and enjoy!