Grilled Pattypan Squash with Hot Chorizo Vinaigrette � Almost Stuffed

Michele does a fantastic, sausage-stuffed pattypan squash, which was actually how these were supposed to be prepared, but someone, and we won�t name names, didn�t pay attention to buying ones of a uniform size, which is kind of a big deal if you want them to bake evenly. Okay, it was me.

In an attempt to redeem myself, I decided to grill them instead � a cooking method where any size will work � 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.

The ingredients below are just a rough guide, and you�ll have to figure out your own amounts, depending on how much squash you grill, but I do recommend a 1-to-1 ratio of sherry vinegar to olive oil/rendered chorizo fat.

I used a veal chorizo, which was very lean, so I had to add a good amount of olive oil. If you use pork chorizo, you�ll have a lot of rendered fat, so you may want to drain off most of it, keeping a few tablespoons, before adding your oil and vinegar.

Speaking of oil, don�t put any on your squash before you toss it on the grill. I used to do this myself, because it seemed logical, but it�s a bad idea. The dripping oil causes flare-ups that can make your veggies taste like gasoline, which is not good eats. Other than that, not much can go wrong with this simple summer dish. I hope you give it a try soon. Enjoy!

Ingredients for 4 portions

8 pattypan squash

kosher salt to taste

6-8 ounces fresh, raw chorizo sausage
(crumbled fine, and browned well in olive oil)

*you want to leave about 2 tablespoons rendered chorizo fat in the pan

1/4 cup extra virgin olive oil

1/3 cup sherry vinegar (or, use any vinegar you like)

splash of water to maintain moisture level if needed

1 tablespoon freshly sliced mint leaves