Prep 20 mins
Cook 45 mins
Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you. I can't wait to try this one with SoyRizo!
- 1⁄4 cup extra virgin olive oil, plus
- 1 tablespoon extra virgin olive oil
- 2 medium onions, coarsely chopped
- 2 garlic cloves, thinly sliced
- 2 lbs roma tomatoes, peeled and coarsely chopped
- 1 cup sliced chorizo sausage (about 1/2 pound)
- 2 lbs small pattypan squash, stem ends trimmed (1 1/2 to 2 inches in diameter)
- salt & freshly ground black pepper
- 2 tablespoons chopped cilantro
- In a large saucepan, heat 1 T of the olive oil over medium heat. Add the onions a garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 C olive oil and a pinch of salt.
- Cover the pan, reduce heat to low, and cook until the squash are tender about 45 to 60 minutes.
- Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat later.
Thanks for this - a really interesting recipe. I suppose the quality will always be down to how good the chorizo is - fortunately, mine was delicious! I didn't have any young patty-pan - they were about 4 inches diameter, so I quartered them and scraped the seeds out and they turned out great. I also used a can of chopped tomoatoes, instead of fresh.