Pattypan Squash Braised with Onion Tomato and Chorizo
Discover the bold and hearty flavors of Pattypan Squash Braised with Onion, Tomato, and Chorizo—a rustic dish that combines tender pattypan squash with the smoky richness of chorizo and a vibrant medley of cherry tomatoes, garlic, and spices. Perfectly simmered in a flavorful broth, this one-pan recipe is infused with smoked paprika and cumin for a subtle depth of flavor, while fresh parsley adds a pop of brightness. Ready in under an hour, this versatile dish can be enjoyed as a comforting main course with crusty bread or served as a satisfying side for grilled meats or seafood. Easy to prepare, nutrient-rich, and bursting with savory goodness, this recipe is a must-try for lovers of Spanish-inspired cuisine.
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Recipe Information
Ingredients
- 4 small pattypan squash
- 6 ounces chorizo sausage
- 1 large yellow onion
- 3 large garlic cloves
- 1.5 cups cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.75 cup chicken or vegetable stock
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Wash and pat dry the pattypan squash. Trim off the stems and cut each squash into quarters.
Dice the chorizo sausage into small bite-sized pieces.
Peel and finely slice the yellow onion. Mince the garlic cloves.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the diced chorizo to the pan and cook for 4-5 minutes, stirring occasionally, until it releases its oil and starts to crisp up.
Remove the cooked chorizo with a slotted spoon and set aside, leaving the rendered oil in the pan.
Add the sliced onion to the pan and sauté for 5-7 minutes until softened and golden. Stir in the minced garlic, smoked paprika, and ground cumin, and cook for an additional 1 minute until fragrant.
Add the cherry tomatoes to the pan and cook for 3-4 minutes, pressing some of them gently with a spoon to release their juices.
Return the chorizo to the pan and add the pattypan squash. Stir to combine and coat the squash in the tomato and spice mixture.
Pour in the chicken or vegetable stock. Season with kosher salt and black pepper. Stir and bring the mixture to a simmer.
Lower the heat to medium-low, cover the pan, and let the dish simmer for 20-25 minutes, stirring occasionally, until the squash is tender and the sauce has thickened.
Taste the dish and adjust seasoning if necessary. Remove from heat and sprinkle with freshly chopped parsley before serving.
Serve hot as a main dish with crusty bread or over rice, or as a side dish for grilled meats or seafood.
Nutrition Facts
Calories |
1336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 4018 mg | 175% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 21.8 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1682 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
