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Pattypan Squash Braised With Onion, Tomato and Chorizo

1/4 cup plus 1 tablespoon extra-virgin olive oil
2 medium onions, coarsely chopped
2 cloves garlic, thinly sliced
2 pounds Roma tomatoes, peeled and coarsely chopped
1 cup sliced chorizo (about 1/2 pound)
2 pounds small (1 1/2 to 2 inches in diameter) pattypan squash, stem ends trimmed
Salt and freshly ground black pepper
2 tablespoons chopped cilantro


In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 cup olive oil and a pinch of salt. Cover the pan, reduce the heat to low and cook until the squash are tender, about 45 to 60 minutes. Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat later.

Source: cooking.nytimes.com