One of the nicest things about fall, in addition to all the beautiful autumn colors, is that it brings with it squash and pumpkin in all shapes and flavors. Definitively, the favorite in our house is the variety of pumpkin used to make pumpkin pie, but there are so many kinds of squash that you could almost prepare a different one each week.
Today, for example, I bring you acorn squash. As the name suggests, it’s acorn-like in shape. The inside is a beautiful pale yellow and the flavor nice and delicate. It’s perfect for stuffing, not only because it’s so beautiful but also because the skin offers the perfect support for a filling.
Chorizo a la mexicana gives this dish the perfect balance of spice and heat to balance out the perfectly mellow, delicious flavor of this squash. Also, this roasty, toasty dish is ready in just an hour.