Name: Chorizo and Corn Stuffed Butternut Squash
Prep time: 20 s
Cook time: 85 s
Total time: 105 s
Yield: 6
Ingredients: 3 medium butternut squashhalved lengthwise and seeded; 2 teaspoons MAGGI Granulated Chicken Flavor Bouillondivided; 12 ounces pork or beef Mexican chorizocasing removed; 1 medium onionchopped; 2 cloves garlicchopped; 1 pasilla chileseeded and chopped; 1 can (14 ounces) corn kernels; 1/2 cup crumbled Cotija cheese; 1/2 cup NESTLÉ Media Crema

Ingredients

The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Media Crema

(7.6 oz. Can)

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3 medium butternut squash, halved lengthwise and seeded
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2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
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12 ounces pork or beef Mexican chorizo, casing removed
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1 medium onion, chopped
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2 cloves garlic, chopped
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1 pasilla chile, seeded and chopped
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1 can (14 ounces) corn kernels
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1/2 cup crumbled Cotija cheese
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1/2 cup NESTLÉ Media Crema

Make It

Step 1

Preheat oven to 400° F. Grease large baking sheet.

Step 2

Place squash halves on prepared baking sheet flesh-side-up; sprinkle 1 teaspoon bouillon evenly on squash halves. Cover lightly with foil.

Step 3

Bake for 1 hour or until flesh is fork-tender. Remove from oven; set aside (don’t turn oven off).

Step 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.