Photo by Abby Laub
Cushaw Squash and Chorizo Relleno
This recipe from Chef Jeremy Ashby of Azur Restaurant and Patio in Lexington features Kentucky cushaw. Ashby says the curved-neck squashes are huge and will easily last all winter.
8 medium sized poblano peppers
2 cups cushaw squash, roasted and mashed (Cut squash in half, roast until tender, scrape flesh from the skin and mash)
1 pound chorizo sausage, crumbled and skillet-cooked
1/4 cup brown sugar
2 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup feta cheese
2 tablespoons olive oil
- Place the mashed cushaw squash in a medium sized mixing bowl. Add brown sugar, butter, cinnamon and ground cloves and whip with a mixer until well combined.
- Fold in the chorizo sausage and feta cheese and stir until incorporated.
- Place the poblano peppers on a broiler-safe baking tray and drizzle with olive oil, salt and pepper. Broil (monitoring carefully) until the peppers’ skin bubbles and blisters.
- Remove the peppers from the broiler and use tongs or a spatula to place them in mixing bowl covered with Saran Wrap. Allow the peppers to sit for 15 minutes.
- Remove the peppers one at a time from the bowl and carefully peel off the skins. Cut a slit down the length of the pepper and remove and discard the seeds.
- Spoon the squash mixture into the opening of the pepper, completely filling the cavity.
- When all peppers have been filled, place filling side up on a baking sheet. Bake at 350 for 15 minutes. If peppers have been chilled in the fridge before cooking, allow more time to warm in the center.
- Serve with French onion crème fraîche, recipe below
French Onion Crème Fraîche
2 tablespoons olive oil
1 sweet onion
2 large shallots
1 red onion
4 cloves garlic, minced
1 tablespoon fresh thyme
1 teaspoon sugar
1 teaspoon red wine vinegar
2 teaspoons Worcestershire sauce
2 tablespoons fresh chives finely chopped
2 cups sour cream ( or crème fraîche, if available)
Salt and pepper to taste
- In a large skillet, heat olive oil on medium high. Add the onions, shallot and red onion. Caramelize, stirring occasionally for 15-20 minutes.
- Add sugar and red wine vinegar and continue to cook for 5 more minutes. Remove from heat and place in a mixing bowl to cool.
- Add remaining ingredients and stir to incorporate. Season with salt and pepper.