This dish is an exceptional way to add flavor and elegance to a basic squash side dish.

Chorizo and Corn Stuffed Butternut Squash

3 medium butternut squash, halved lengthwise and seeded

2 teaspoons MAGGI Granulated Chicken Flavor Bouillon - divided use

12 ounces pork or beef Mexican chorizo, casing removed

1 medium onion, chopped

2 cloves garlic, chopped

1 pasilla chile, seeded and chopped

1 (14-ounce) can corn kernels

Crumbled Cotija cheese

NESTLÉ Media Crema or table cream

1. Preheat oven to 400°F (205°C). Grease large baking sheet.
2. Place squash halves on prepared baking sheet flesh-side-up; sprinkle 1 teaspoon bouillon evenly on squash halves. Cover lightly with foil.
3. Bake for 1 hour or until flesh is fork-tender. Remove from oven; set aside (don’t turn oven off).
4. Cook chorizo in medium skillet over medium heat, stirring frequently, for 5 minutes or until cooked through. Add onion, garlic, chile and remaining 1 teaspoon bouillon. Cook, stirring occasionally, for 3 minutes or until onion is tender. Add corn; cook for 1 minute. Stuff squash halves evenly with chorizo mixture.
5. Bake for an additional 15 to 20 minutes or until filling is warmed through and slightly browned. Serve warm topped with cheese and media crema.

Makes 6 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 140 Calories from Fat: 50 Total Fat: 6 g Saturated Fat: 3.5 g Cholesterol: 65 mg Sodium: 310 mg Carbohydrates: 17 g Dietary Fiber: 2 g Sugars: 6 g Protein: 6 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.