Summertime. And if you have a garden, it usually means a plethora of squash. It’s amazing the amount of produce one plant can produce, and after a while, getting creative takes on a whole new meaning.
The summer issue of Fine Cooking magazine just arrived and it had what it billed as “10 Sensational Summer Squash Recipes.” Now… I don’t think I’m going to run out and make their Mixed Squash Tacos any time soon, and a couple others weren’t quite there, either, but the Smoky Seared Zucchini with Chorizo and Chickpeas sounded like a winner – and I had all the necessary ingredients!
As I was getting the chorizo out of the freezer, I espied a lone link of andouille. I grabbed it, instead. And instead of slicing everything in thin half-moons, I chunked them up a bit. The end result was pretty amazing!
Summer Squash with Andouille
- 1 lb squash – all one type or mixed
- 6 oz andouille sausage
- 1/2 tsp smoked paprika
- 1 can chickpeas, rinsed and drained
- 1 tbsp sherry vinegar
- S&P, to taste
Dice sausage. Fry in skillet until lightly browned. Remove from pan, leaving grease.
Roughly chop squash and add to skillet. Add 1/2 tsp smoked paprika and cook until squash is heated through.
Slightly smash chickpeas and add to skillet. Add the cooked andouille and a tablespoon of sherry vinegar.
Mix well and continue cooking until everything is heated through.
Check for seasoning and add S&P, as desired.
This really was a winner – and it was simple to prepare. The andouille added an excellent spiciness and the slightly-smashed chickpeas a nice creaminess. I’ll definitely make this one, again. I may even follow the recipe, next time!