Baby Squash and Chorizo Saute

Baby Squash and Chorizo Saute
Prep time
Cook time
Total time
Thanks to Posted by Patricia DiGiacomo of Fit Fare and Cook Local (awesome blog) for this easy recipe.
Serves: 2 servings
  • 1 pint baby squash
  • ½ cup chorizo (about 2 ounces)
  • Olive oil
  • 5-7 Roma tomatoes or three cups of cherry tomatoes
  • One onion
  • 3 cloves of garlic
  1. Prepare the veggies: Rinse the baby squash and remove any stems. Slice the onion into large chunks and mince the garlic. Chop the tomatoes into large chunks.
  2. Heat a large skillet on medium heat and add a tablespoon of olive oil to the pan.
  3. Saute the onion and garlic until the onion is tender, approximately 5-7 minutes. Add the chorizo and continue to saute, stirring occasionally, until the chorizo starts to brown. Add the baby squash and tomatoes.
  4. Cover, reduce the heat to medium-low, and simmer for 30-40 minutes.
While the chorizo in this dish does not make it the lowest fat dish in the world, you can also substitute ground turkey breast and some spices and add a little more olive oil to the pan. Since my goal with this recipe was to see if I could eat squash, I am happy adding a little chorizo to allow me to eat the squash. In the future, I will gradually reduce the chorizo and see if the recipe still works for me.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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