Sunday, October 2, 2011
Butternut Squash stuffed with apple and pork
This dish defines fall to me. Warm spices. Freshly picked apples. Bountiful squash. The meat of choice was simple given how wonderfully pork pairs with sweet and savory. This dish could just as easily be prepared with ground turkey or chicken.
The recipe is my own
2 medium or 3 small butternut squash
1 medium onion, finely diced
1 1/2 lb ground pork
2 tsp fresh ginger, finely minced
3-4 cloves of garlic
2 medium apples, finely diced
1/2 tsp cinnamon
1/2 tsp sage
pinch of nutmeg
salt and pepper to taste
Preheat the oven to 350
Slice the butternut squash in half lengthwise and remove the seeds. Pierce the skin in several places with a sharp knife. On a oiled baking sheet, place the squash cut side down. Roast in the oven for 45-50 minutes. Remove and set aside until cool enough to handle.
Once cool, scoop out the flesh of the squash, leaving about 3/4 of an inch shell. Reserve the shells to be stuffed later. Finely dice the removed flesh and set aside.
Meanwhile, in a large skillet over medium heat saute the onion, ginger and garlic until tender. Add the ground pork and cook until browned, 10-12 minutes. Add the diced squash, apples and seasonings. Continue to cook until apples are tender.
Generously stuff the pork and apple filling into the reserves squash shells. Set in a baking dish and bake, uncovered, for 45 minutes or until golden brown on top and heated through.
I am a sucker for entrees served in nature's own containers and this dish is a beautiful in its butternut dish as it is tasty. The squash and apple play wonderfully off of the meaty pork and savory sage.
Fall is most certainly here!