Pattypan Squash Braised With Onion, Tomato and Chorizo
Published August 18, 2007
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup plus 1 tablespoon extra-virgin olive oil
2 medium onions, coarsely chopped
2 cloves garlic, thinly sliced
2 pounds Roma tomatoes, peeled and coarsely chopped
1 cup sliced chorizo (about ½ pound)
2 pounds small (1 ½ to 2 inches in diameter) pattypan squash, stem ends trimmed
Salt and freshly ground black pepper
2 tablespoons chopped cilantro
Nutritional analysis per serving
13 grams carbs; 18 milligrams cholesterol; 214 calories; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 16 grams fat; 3 grams fiber; 681 milligrams sodium; 7 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining ¼ cup olive oil and a pinch of salt.
- Step 2
Cover the pan, reduce the heat to low and cook until the squash are tender, about 45 to 60 minutes.
- Step 3
Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat later.
Private Notes
Comments
Delicious, but there was so much liquid that we added 1 cup of bulgur for the last 15 minutes. Perfect!
I adapted this for Instant Pot as follows: sautéed the aromatics for a few minutes, then added tomatoes and then chorizo. Turned off the heat, then nestled the pattypans in the vegetable mixture. Sealed and set to pressure cook on high for 15 min. (My squash came out a little overdone, so I would suggest 10 next time.) Did 10 min of natural pressure release, then vented the rest of the way & removed the lid. As many others suggested, I added 1 cup of farro to help soak up the liquid. Sautéed for 10 min, to cook the farro, then served.
I used pattypans that were slightly larger than suggested. I cut them into wedges and removed the seeds. I also pre-cooked the chorizo to drain off some of the oil before putting it in the pot. This is a one-pot dishl that is easy and yummy and group approved. I wanted to add a photo, but there’s not a way.
We loved this as a vegetable-forward main dish. The chorizo really elevates the dish. We used a peeled, round heirloom tomatoes instead of Romas and they gave off a lot of liquid so we will try @Nicole’s idea of adding bulgur for the last 15 minutes next time. Our pattypans were on the large side so we quartered them. I’m adding this to my go-to recipe list for summer.