Chorizo Stuffing Stuffed Acorn Squash

Individual portions of stuffed squash work well as a side or a main on a Friendsgiving spread with chorizo and red wine lending assertive flavor to the stuffing. For a vegetarian version, swap in plant-based chorizo sausage.

This dish makes the perfect pairing with the Campo Viejo Red Blend as its seamlessly integrated into the cooking of the chorizo sausage. The creamy texture of the squash and the spice of the sausage are a harmonious trio with the Red Blend when paired together.



  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • ¾ teaspoon ground coriander
  • 3 acorn squash (about 1 ¼ pounds each), quartered and seeds removed
  • 6 ounces (about 1 1/4 cup) Spanish cured chorizo, very thinly sliced
  • 2 tablespoons unsalted butter
  • ½ yellow onion, chopped
  • 1 celery stalks, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1/2 cup Campo Viejo Red Blend wine
  • 4 cups cubed sourdough bread cut into 3/4-inch cubes and lightly toasted
  • ¼ cup low-sodium chicken broth
  • 1/3 cup piquillo peppers or roasted red peppers, chopped
  • 3 tablespoons chopped dried apricot
  • 3 tablespoons finely chopped fresh parsley leaves, plus more for garnish
  • 1 large egg


  1. Preheat oven to 425 degrees. Drizzle a rimmed baking sheet with oil. In small bowl, combine 1 teaspoon salt, ¼ teaspoon pepper and coriander; sprinkle inside of squashes with seasoning mixture.
  2. Arrange squashes on the prepared baking sheet with one of the cut-sides down and roast until just tender, about 20 minutes.
  3. Meanwhile, heat a large cast iron skillet over medium heat, add the oil and chorizo and cook, stirring occasionally until light golden, about 4 minutes. Using a slotted spoon remove chorizo to a plate, leaving excess oil in skillet.
  4. Add the butter, onion, celery, and garlic to the skillet. Cook over medium heat, until the onion is translucent, 3 to 5 minutes. Pour the wine into the skillet, stirring up any browned bits with a wooden spoon and cook until reduced, about 1 minute.
  5. Scrape onion mixture into a large heatproof bowl. Add the bread, broth, peppers, apricot, parsley, and egg. Stir until well combined.
  6. Turn squashes cut-sides up and fill with stuffing, mounding slightly. Bake covered with foil until stuffing is heated through, about 15 minutes. Remove foil and bake 5 minutes more until top of stuffing is light golden in spots. Serve sprinkled with more parsley.
Chorizo Acorn Squash


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