Last night I made a divine dish I found in the local Eat Magazine and just had to share! I got the spicy chorizo from Oyama Sausage on Granville Island and all the produce from the farmers market that comes to the island every thursday, the squash was specifically from Klippers. I also picked up a small walnut loaf from Terra Breads to soak up the yummy sauce. I also substituted anise seeds for fresh fennel since I forgot to pick it up and they taste similar anyways. Anise has some great medicinal heath benefits by aiding as a mild anti-parasitic, reliving toothaches and reliving menstrual cramps. The recipe was pretty easy and so delicious, give it a try!
Preparation time: 30 minutes, Cooking time: About 60 minutes, Makes: 4 servings
• 1 medium acorn squash, quartered lengthwise, seeds removed and discarded
• 3 Tbsp olive oil
• Salt and freshly ground black pepper to taste
• 2 fresh chorizo sausages
• 1/2 medium onion, finely diced
• 1 small fresh fennel bulb, core removed, remaining bulb, thinly sliced
• 1/2 cup dry white wine
• 2 ripe medium tomatoes, finely chopped
• 2 Tbsp store-bought or homemade pesto
• 2 lbs. fresh clams, rinsed in cold water (see Note)
• 1 Tbsp chopped fresh parsley
Preheat the oven to 375°F.
Set in the squash, skin-side down. Pour in enough water to just coat the bottom the pan. Brush the
flesh of the squash with 2 Tbsp of the olive oil; season with salt and pepper. Cover and
roast the squash 20 minutes. Uncover the squash and roast 20 to 25 minutes more, or
When the squash are about 20 minutes from being done, heat the remaining oil in widebottomed
pot set over medium to medium-high heat. Remove the casing from each
sausage and pull themeat into small nuggets (about 1/2-inch round) and set in the pot. Fry
the sausage until cooked through. Add the onion and fennel and cook until tender, about
3 to 4 minutes. Add the wine, tomatoes and pesto and bring to a simmer. Simmer 3 to 4
minutes, and then season with salt and pepper.
When the squash is tender, turn off the oven. Add the clams to the sausage/tomatomixture,
bring back to a simmer, cover, and cook just until the clams open. Set a quarter squash
in each of 4 wide, shallow bowls. Divide and spoon the clams and their cooking liquid over
the squash on each plate. Sprinkle with parsley and serve.
Note: Discard any clams that do not close when squeezed or tapped before cooking, or
those that do not open after cooking. Both are signs the clam is dead and should not be