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Grilled Pattypan Squash with Hot Chorizo Vinaigrette

Chef John

"Instead of stuffing and baking these squash, I decided to grill them instead and top them with a hot chorizo vinaigrette. It's something I've wanted to try for a while, and it really turned out to be a wonderful combination."
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40 m servings 364 cals
Original recipe yields 4 servings

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  1. Place squash cut side up on a paper towel-lined baking sheet. Generously sprinkle with kosher salt. Let sit 15 minutes to extract some moisture from the squash.
  2. Heat a heavy skillet over medium heat; add olive oil and ground chorizo. Cook until chorizo is very well browned, 6 to 8 minutes, breaking up the meat into fine pieces with a wooden spoon as it cooks. Remove from heat. Leave about 2 tablespoons of rendered fat in the pan; remove the rest. Stir olive oil, vinegar, and freshly sliced mint into the chorizo mixture.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Blot off moisture from squash with a paper towel.
  4. Grill squash rounds, turning them often, until tender and nicely charred, about 3 minutes total per side. Transfer to serving dish. Top with warm chorizo vinaigrette. Garnish with more chopped mint.

Nutrition Facts

Per Serving: 364 calories; 33.8 g fat; 3.2 g carbohydrates; 11 g protein; 37 mg cholesterol; 1487 mg sodium. Full nutrition

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Read all reviews 3
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I really enjoyed this, however, next time I will use a little less vinegar and only serve it as a starter or side dish. Because it is just myself and my granddaughter I served it as a main cour...

way too greasy and spicy. I like spicy food and thought that this would be good, but i did not like it.

Oh, Chef, you've done it again. Loved this recipe. I didn't have patty pan, so just used chopped up zucchini and served over rice.