Manhattan Holiday Recipe: Acorn Squash With Sausage From Boqueria

MANHATTAN, NEW YORK -- We had you at crumbled pork sausage, didn't we?

This decadent take on acorn squash comes from the advice from Marc Vidal, executive chef of the Spanish tapas eatery Boqueria, which has outposts in Flatiron, Soho, Midtown and Washington D.C.

Vidal created this dish to feed Spanish expat friends for Thanksgiving, and said the only problem was that it stole the spotlight from what was supposed to be the main event: the Turkey.

The Iberian-American squash, which features soft Mallorca sausage, local honey and sharp Mahón cheese, was on the Boqueria menu just a few days later.

For more ultra-New York holiday dishes, be sure to check out Patch's Holiday Recipe Roundup.

Boqueria's Roasted Acorn Squash With Crumbled Pork Sausage

Prep time: 25 minutes
Cook time: 30 minutes
Serves: 2 people

Ingredients:

• 1 acorn squash, trimmed, cut into ½-inch rounds, and seeded
• 2 ½ – 3 tablespoons extra-virgin olive oil
• ½ ounce coarsely chopped hazelnuts, toasted
• 2 ounces sobrasada sausage, skin removed
• ½ ounce aged Mahón cheese
• 2 teaspoons honey
• Kosher salt

Directions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Drizzle oil and sprinkle salt on squash, then toss until evenly coated and spread in a single layer on a half-sheet pan.
3. Roast squash for about 20–25 minutes until browned and tender .
4. Meanwhile, toss the hazelnuts with a little salt.
5. Heat a small cast-iron skillet over medium-high heat.
6. Add the sausage and cook for about two minutes, stirring and breaking the sausage into small bits, until the fat renders and the sausage sizzles and browns a bit.
7. Arrange the squash on a serving plate, top with the hot sobrasada and any pan juices. Scatter the hazelnuts on top. Shave the cheese directly on top using a cheese plane or vegetable peeler, then drizzle with honey. Serve immediately.

Reprinted courtesy of Bloomsbury Publishing from Boqueria: A Cookbook, from Barcelona to New York. Copyright © 2018 by Marc Vidal and Yann de Rochefort.

This recipe was edited for style by Patch for our Holiday Recipe Roundup.

Photo courtesy of Boqueria

Boqueria
Multiple locations in Manhattan and Washington D.C.
Phone: (212) 255-4160
Email: info@boqueriarestaurant.com
Follow: @boqueria

Correction: The original email listed here was not Boqueria's .