Sweet & Spicy Squash Dip
Ivy Tech- East Chicago Campus, 2011 Chorizo Contest
- 4 1/2 lb Acorn Squash
- 1 pkg (12oz) El Popular Chorizo Mild
- 3 tsp Butter or olive oil
- 1 oz Green onions chopped
- 4 oz Mushrooms chopped
- 6 oz Celery finely sliced
- 2 oz Red pepper, chopped
- 2 oz Green pepper, chopped
- 1 tsp Chili pepper (optional)
- Cumin (optional) to taste
- 1/4 cup Brown sugar
- 2 tsp Butter
- 1/4 tsp Nutmeg
- 1/4 tsp Cloves
- 1/4 tsp Ground cinnamon
- 1/4 tsp Ground ginger
- 8 oz Finely shredded mozzarella cheese
- Tortilla chips
- Sour cream (optional)
- Jalapenos (optional)
- Pre heat the oven to 350 degrees F. Cut the acorn squash in half and take out the seeds.
- Place them in the oven for about 45-60 minutes or until soft and mushy.
- Meanwhile with first measurement of butter or olive oil sauté the celery until half cooked then add the red peppers, green peppers, and green onions. Sauté for about 5 min then add the mushrooms. Cook until mushrooms are fully cooked.
- While the vegetables are cooking, heat and break up the chorizo in a spate pan. Chili powder and cumin can be added if wanted. When the vegetables are done mix with the chorizo. Keep it on a simmer.
- When the squash is ready to come out, take out of oven and remove the skin. This should be easy to peel skin off, if not then put the squash back in the oven for a few minutes. When done skinning, mix the nutmeg, cloves, cinnamon, ginger, brown sugar, and butter with the squash. You can use a potato masher to mash the squash and mix the ingredients.
- When thoroughly mixed add the chorizo mixture and fold it. Place in a serving pan. Sprinkle cheese on top and baking in the 350 degrees Fahrenheit oven until cheese is melted. Serve with tortilla chips. You can add sour cream and jalapeños if wanted.