Summer squash is abundant during this time of year, and if you’re looking for a delicious and unique way to enjoy it, this grilled patty pan squash with chorizo vinaigrette recipe is an absolute must-try. The combination of perfectly grilled squash with a flavorful and spicy chorizo vinaigrette will surely impress your taste buds.
Ingredients:
- Patty pan squash
- Andouille sausage
- Yukon gold potatoes
- Olive oil
- Onion
- Garlic
- Green pepper or jalapeno pepper
- Crushed San Marzano tomatoes
- Chicken broth or stock
- Salt
- Cayenne pepper
- Black pepper
- Fresh parsley
- Freshly grated Parmesan cheese
Instructions:
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Preheat your grill to medium-high heat.
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Slice the andouille sausage into even-sized pieces.
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Cut the patty pan squash in half, and if needed, trim off the ends.
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Cut the squash into evenly-sized pieces.
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Peel and quarter the Yukon gold potatoes.
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Blot any excess moisture from the squash using paper towels.
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Grill the sausage for about 3-4 minutes per side, until browned.
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In a stew pot, sauté the sausage, onions, and garlic until the onions are translucent.
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Add the green pepper or jalapeno pepper, tomatoes, and chicken broth to the pot.
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Stir in the potatoes and squash.
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Season with salt, cayenne pepper, and black pepper.
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Bring the mixture to a simmer and cook until the potatoes and squash are tender.
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Stir in the fresh parsley.
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Taste and adjust the seasoning as needed.
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Serve the stew with a light dusting of Parmesan cheese and fresh parsley on top.
This grilled patty pan squash with chorizo vinaigrette is perfect for a summer cookout or family dinner. The smokiness of the sausage combined with the tender grilled squash and flavorful vinaigrette creates a unique and delicious dish that everyone will love. Enjoy!