Cheesy Chorizo & Delicata Bake with Rice, Guajillo Sauce & Sour Cream
Fall Produce

Cheesy Chorizo & Delicata Bake

with Rice, Guajillo Sauce & Sour Cream

45 MIN
2 Servings
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From the Test Kitchen

This hearty bake combines tender delicata squash, tomatoes, smoky guajillo sauce, and rich chorizo, which all come together under a layer of melty cheese. You'll serve it with a side of fluffy rice to soak up all the exciting flavors.
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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Cheesy Chorizo & Delicata Bake with Rice, Guajillo Sauce & Sour Cream
Title
  • 10 oz Pork Chorizo
  • ½ cup Long Grain White Rice
  • 1 Delicata Squash
  • 4 oz Grape Tomatoes
  • 2 Scallions
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • ¼ cup Sour Cream
  • ⅓ cup Guajillo Chile Pepper Sauce
Prepare the squash & start the bake
1 Prepare the squash & start the bake

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then medium dice. Transfer to a medium baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Bake 14 minutes. Leaving the oven on, remove from the oven.

Cook the rice
2 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, quarter the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Thinly slice the scallions, separating the white bottoms and hollow green tops.

Finish the bake & serve your dish
4 Finish the bake & serve your dish

To the baking dish of partially baked squash, add the seasoned tomatoes, sliced white bottoms of the scallions, and chorizo (tearing into bite-sized pieces before adding) in an even layer; season with salt and pepper. Bake 12 to 14 minutes, or until the chorizo is browned and cooked through. Leaving the oven on, remove from the oven. Evenly top with the guajillo sauce and cheddar and monterey jack. Return to the oven and bake 2 to 3 minutes, or until the cheese is melted. Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished bake with the cooked rice on the side. Top the bake with the sour cream and sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Prepare the squash & start the bake
1 Prepare the squash & start the bake

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then medium dice. Transfer to a medium baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Bake 14 minutes. Leaving the oven on, remove from the oven.

2 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, quarter the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Thinly slice the scallions, separating the white bottoms and hollow green tops.

4 Finish the bake & serve your dish

To the baking dish of partially baked squash, add the seasoned tomatoes, sliced white bottoms of the scallions, and chorizo (tearing into bite-sized pieces before adding) in an even layer; season with salt and pepper. Bake 12 to 14 minutes, or until the chorizo is browned and cooked through. Leaving the oven on, remove from the oven. Evenly top with the guajillo sauce and cheddar and monterey jack. Return to the oven and bake 2 to 3 minutes, or until the cheese is melted. Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished bake with the cooked rice on the side. Top the bake with the sour cream and sliced green tops of the scallions. Enjoy! 

Finish the bake & serve your dish
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