Mexican Chorizo Stuffed Delicata Squash

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Whenever I am feeling out of sorts, I love to find a farmer’s market and wander around for inspiration and to remind myself that healthy eating is my choice.  The other day I had a chance to catch my local farmer’s market on a rare Friday off.  It was so nice to walk around and pick up some gorgeous heirloom tomatoes, pepperoni bread, locally made Chardonnay that rivaled any Napa wine, and the most amazing Delicata squash I’ve had this season.  If you have never had squash of this variety, I urge you to take advantage of the last harvest and get inspired.

While I was there I had the opportunity to talk with a woman who was curious as to what I intended to do with my squash as she said she was intimidated by it and avoided buying it because she was unsure of what to do with it.  With that, I was off and running, so to speak, I told her that it roasts beautifully in the oven and can be made simply with just Kosher salt, cracked black pepper and EVOO,  or make it chilii spiced by adding  some chipotle chili powder, cumin, or stuffed as I was planning with some chorizo, black beans and diced sweet potato.  She was blown away with that revelation and picked up two like I had.

I also guided her to my blog and told her she can follow me for some inspiration.  With that we shook hands, I grabbed my squash and the rest of my wares and was on my way! I even found the best wildflowers and that little gesture and the conversation of a perfect stranger lifted me out of my funk and had me happy once again!

This dish is so easy, so full of flavor it is the perfect way to load up on veggies in a fun way.  I mean seriously, you get to eat your food out of a sweet little squash bowl.  It just makes you smile, or at least it makes me smile.  This is simple, farm to table food that you can feel good about.  This can be made totally vegetarian by using all veggies in place of the chorizo, or you can use tofu or soy sausages.  The spices in this are mild and not at all overpowering, but you get a nice kick from the chipotle chili powder is the perfect addition.

I hope you give this my Mexican Chorizo Stuffed Delicata Squash a try, it is such a healthy, super filling, low-budget meal that your family will love and you can feel good about serving.


Susan xoxo

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How can you not be happy looking at these beauties?  I am just giddy.  I like the different shapes so this is what I went with.  Feel free to use what you like!

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You will need to roast these in the oven to soften them a bit before filling.  To do, cut squash lengthwise, scoop out seeds, drizzle with EVOO, season with Kosher salt and cracked black pepper, bake for about 35 minutes in a 375°.

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The Mexican Trinity, Poblano pepper diced, half a Vidalia onion diced, and two cloves of garlic minced.

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I love the way the chorizo is giving off its beautiful color and rendering such amazing flavor.  Don’t you dare drain this! This is pure gold I tell you!!  In culinary terms of course, but it is precious to me none-the-less!

When the chorizo is cooked through, remove to a paper towel lined plate and leave the liquid gold behind, I like to go right in with the sweet potatoes to crisp them a bit and give them some nice color and flavor.  After about five minutes, add in the Mexican trinity, and spices, soften about five minutes, then add in the black beans that have been rinsed and drained.  Taste to adjust seasonings.  Cook another 7 or 8 minutes and remove from heat.  IMG_2743 (2).JPG

You see how lovely these babies look?  Time to spoon in some filling and top with cheese! Yay!

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The taste of this with the spice and the cinnamon hitting the sweet potato and the poblano pepper is amazing.

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Spoon generously and sprinkle with Monterey Jack cheese.

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This is how you do it my friends.  This makes me so happy!  You only need to let these go for another 15 minutes.  You don’t want to over bake them and have the stuffing dry out!  The taste of the delicate squash with the full on flavor of the chorizo and sweet potato not to mention the gooey cheese is heaven on a plate and so satisfying.  I hope you give this a try.


Mexican Chorizo Stuffed Delicata Squash

  • Servings: 4-
  • Difficulty: easy
  • Print

A Mexican inspired stuffed squash that is full of flavor with a hint of heat, that is every bit healthy as it is delicious!

  • Make sure to use Mexican Chorizo and not dried, cured Spanish Chorizo, you can also substitute Italian Spicy sausage for the Chorizo.
  • Credit:


  • 2 delicata squash any shape, (I varied mine)
  • 1 small poblano pepper diced
  • 2 links of Mexican Chorizo sausage
  • 1 large sweet potato peeled and diced
  • 1/2 Vidalia or a spanish onion
  • 1 garlic clove minced
  • 1 small can of black beans, drained and rinsed
  • 1 1/2 tsp. of chipotle chili powder
  • 1 tsp. of chili powder
  • 1 tsp. of cumin
  • 1 tsp. of cinnamon
  • 3/4 cup of Monterey Jack Cheese shredded
  • 1 tbsp, of vegetable shortening
  • Kosher salt and cracked black pepper to taste
  • EVOO for drizzling the cut squash with and to add to the veg saute if needed
  • sour cream for dolloping over cooked squash (optional, but highly recommended)


  1. Preheat oven to 375°.   Cut delicata squash in half lengthwise.  Drizzle with a small amount of EVOO, sprinkle with Kosher salt and cracked black pepper and roast in oven for 35 minutes cut side up.
  2. Meanwhile, in a large skillet over medium high heat, add the vegetable shortening and let melt.  Remove Chorizo from casings and by hand break up and drop in hot skillet.  Cook through about 6-7 minutes.  Remove from skillet and set aside on paper towel lined plate.  Meanwhile add in diced sweet potato adding a bit of EVOO if needed.  Cook about 5 minutes, then add in the onion, poblano pepper and garlic. Cook to soften about five minutes or so, then add back in the sausage, add in the black beans and cook for another 7-8 minutes on simmer.  Remove from heat and set aside.
  3. Remove the delicata squash from the oven, then begin to spoon in the filling into the squash.  Generously stuff but leave room for the cheese.  Top with shredded cheese, and bake for another 15 minutes to melt the cheese.  When cheese is melted, remove from oven and transfer to serving platter or plate.  Serve with a dollop of sour cream or Mexican crema if desired.  Devour!!  The best part you get to eat it right out of the nature-made squash bowl! Love that!!! xo

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One Comment Add yours

  1. mistimaan says:

    Hot recipe from a hot girl 😀


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