|2 servings||calories per servings 660||protein serving 21 g||carbs per serving 91 g||total fat per serving 24 g|
Acorn squash is sweet, versatile, and in abundance at this time of year. Roasting not only causes it to become more tender, but also sweeter as its starch breaks down into sugars. Chorizo, from Pine Street Market, adds a bold punch of smoky flavor to the brown rice grits, which are broken rice grains that become soft and creamy, almost like traditional corn grits, when cooked.
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||91 g|
|Dietary Fiber||14 g|
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.
• 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.
• 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.
• 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.
• Add greens leaves. Cover, and steam greens until rice is tender, about 5 minutes.
• Stir to mix in greens.
• Fill each squash half with chorizo mixture.
• Top with sour cream and green onion, and enjoy!
An Atlanta native, Stella’s introduction to Georgia agriculture was through Riverview farms CSA shortly before she started her culinary career at Woodfire Grill in 2007. A year later she moved to England, where she was fascinated by neighborhood butchers who had been buying game from hunters and hanging meat from small local farms for centuries. Her work at Holeman & Finch and Farmburger connected her to Southern farmers, ranchers and cheesemakers, and she worked to incorporate their products into menus. She remains an advocate for local agriculture and is passionate about making their delicious products approachable for home cooks. When she is not in the kitchen she can be found managing Poncey Highland Community Garden, a nascent permaculture garden in Atlanta.Learn More...