Chorizo and Corn Stuffed Butternut Squash

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

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

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

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.

Bake for an additional 15 to 20 minutes or until filling is warmed through and slightly browned. Serve warm topped with cheese and media crema.