Grilled Pattypan Squash With Hot Chorizo Vinaigrette
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
62
Spice
47
Sweetness
54
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Blot off moisture from squash with a paper towel
2
Grill squash rounds, turning them often, until tender and nicely charred, about 3 minutes total per side
3
Place squash cut side up on a paper towel-lined baking sheet
4
Generously sprinkle with kosher salt
5
Let sit 15 minutes to extract some moisture from the squash
6
Heat a heavy skillet over medium heat; add olive oil and ground chorizo
7
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
8
Remove from heat
9
Leave about 2 tablespoons of rendered fat in the pan; remove the rest
10
Stir olive oil, vinegar, and freshly sliced mint into the chorizo mixture
11
Preheat an outdoor grill for medium-high heat and lightly oil the grate
12
Transfer to serving dish
13
Top with warm chorizo vinaigrette
14
Garnish with more chopped mint