Grilled Pattypan Squash with Hot Chorizo Vinaigrette recipe
All Recipes Side Dish Vegetables Squash
Ingredients
- 8 pattypan squash, trimmed, cut in half along scalloped edge Kosher salt, to taste 1 tablespoon olive oil 6 ounces fresh, raw chorizo sausage ¼ cup extra-virgin olive oil ⅓ cup sherry vinegar 1 tablespoon chopped fresh mint, plus more for garnish
Nutrition Info
- 364.3 caloriescarbohydrate: 3.2 gcholesterol: 37.4 mgfat: 33.8 gfiber: : -protein: 11 gsaturatedFat: 8.6 gservingSize: -sodium: 1486.9 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Grilled Pattypan Squash with Hot Chorizo Vinaigrette
Directions
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Place squash cut side up on a paper towel-lined baking sheet. Generously sprinkle with kosher salt. Let sit 15 minutes to extract some moisture from the squash.
Heat a heavy skillet over medium heat, add olive oil and ground chorizo. Cook until chorizo is very well browned, 6 to 8 minutes, breaking up the meat into fine pieces with a wooden spoon as it cooks. Remove from heat. Leave about 2 tablespoons of rendered fat in the pan, remove the rest. Stir olive oil, vinegar, and freshly sliced mint into the chorizo mixture.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Blot off moisture from squash with a paper towel.
Grill squash rounds, turning them often, until tender and nicely charred, about 3 minutes total per side. Transfer to serving dish. Top with warm chorizo vinaigrette. Garnish with more chopped mint.