Scallopini Squash Braised with Onion, Tomato and Chorizo

nytimes.cooking.com
serves 8
Ingredients

• ¼ cup plus 1 tablespoon extra-virgin olive oil
• 2 medium onions, coarsely chopped
• 2 cloves garlic, thinly sliced
• 2 pounds Roma or cherry tomatoes, peeled and coarsely chopped
• 1 cup sliced chorizo (about 1/2 pound)
• 2 pounds scallopini squash, stem ends trimmed, and chopped in large pieces
•  Salt and freshly ground black pepper
• 2 tablespoons chopped cilantro 

Preparation

1. In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 cup olive oil and a pinch of salt.
2. Cover the pan, reduce the heat to low and cook until the squash are tender, about 30 minutes.
3. Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat later.

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