Grilled Pattypan Squash with Hot Chorizo Vinaigrette

Instead of stuffing and baking these squash, I decided to grill them instead and top them with a hot chorizo vinaigrette. It's something I've wanted to try for a while, and it really turned out to be a wonderful combination.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 364 Calories

Ingredients

• 1 tablespoon olive oil
• ¼ cup extra-virgin olive oil
• Kosher salt, to taste
• ⅓ cup sherry vinegar
• 8 pattypan squash, trimmed, cut in half along scalloped edge
• 6 ounces fresh, raw chorizo sausage
• 1 tablespoon chopped fresh mint, plus more for garnish

Recipe Instructions

Step 1

Place squash cut side up on a paper towel-lined baking sheet. Generously sprinkle with kosher salt. Let sit 15 minutes to extract some moisture from the squash.

Step 2

Heat a heavy skillet over medium heat; add olive oil and ground chorizo. Cook until chorizo is very well browned, 6 to 8 minutes, breaking up the meat into fine pieces with a wooden spoon as it cooks. Remove from heat. Leave about 2 tablespoons of rendered fat in the pan; remove the rest. Stir olive oil, vinegar, and freshly sliced mint into the chorizo mixture.

Step 3

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Blot off moisture from squash with a paper towel.

Step 4

Grill squash rounds, turning them often, until tender and nicely charred, about 3 minutes total per side. Transfer to serving dish. Top with warm chorizo vinaigrette. Garnish with more chopped mint.