Serves: 4
Ingredients
1 pound
pattypan squashes1 pound pattypan squashes
1 tablespoon olive oil
2 teaspoons dried Mexican oregano
Kosher or sea salt
1/4 pound Mexican-style chorizo
2 tablespoons crema, crème fraîche,
or sour cream
2 tablespoons coarsely chopped fresh cilantro
1/3 cup freshly grated Cotija or pecorino romano cheese
Directions:
1. Prepare a moderate
charcoal fire for indirect grilling (page
xi) or preheat a gas grill to medium-high
(375° to 400°F),
leaving one burner unlit.
2.
Trim the ends from the squashes so they will sit upright, then
cut in half horizontally.
Brush on both sides with the olive
oil. Season both sides with the oregano, crumbling
it between
your fingers as you add it, and with salt.
3. Remove the chorizo from its casing and crumble into a small,
nonstick skillet
on the stove. Cook over moderately low heat,
stirring, until the chorizo is fully cooked,
5 to 7 minutes.
Keep warm.
4. Place the squash
halves on the grill over indirect heat,
cover, and cook, turning to brown both sides,
until tender,
about 20 minutes. Uncover the grill and move the squashes
directly over the coals or gas flame for the final few minutes
to
color them nicely, if necessary.
5. Transfer to a serving platter. Whisk the crema
until it is
pourable, adding a little water if necessary. Drizzle over the
squash halves. Top with the hot chorizo, then with the cilantro
and cheese. Serve immediately.
