I know, I know, it seems like I just posted about a pork roast. The truth is, they're really cheap! When I find one on sale, I can't help but to grab it up, even if I'm not exactly sure what to do with the cut. This particular cut was a pork sirloin roast, and was very easy to make. I just followed this simple recipe on Epicurious.com for Honey, Mustard, and Rosemary Glazed Pork Roast.
So, to change things up, I'm not going to focus this post on the pork. Instead, I want to showcase the beautiful acorn squash I picked up at the Farmer's Market this week.
I wasn't too sure what I wanted to do with these
I've really wanted to experiment with squash recently, but Brandon gets a little finicky when I mention the idea. Upon my continual prying, he finally admitted that he doesn't really like sweet preparations (brown sugar, marshmallows, etc.). Which makes me kind of sad. But, alas, you can't always get everything you want, so I set out to find a savory recipe. I finally found a recipe that I deemed acceptable for both of us on Allrecipes.com, which I used as a base for this recipe:
Savory Roasted Acorn Squash
2 medium acorn squash
3 tablespoons butter
1 1/2 onions, thinly sliced (the original recipe called for 2 onions, which seemed like just a little too much in the end)
3 cloves garlic, minced
1 1/2 tablespoons fresh ginger, minced
1 teaspoon ground coriander seed
1/2 teaspoon freshly grated nutmeg
1/4 cup chicken stock (use your judgment here)
1/4 cup unsweetened applesauce (here as well)
salt and pepper to taste
Preheat the oven to 375 degrees.
Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
Going into the oven
In a large skillet over medium heat, melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, ginger, coriander, and nutmeg. Cook the mixture 2 minutes more, then remove the pan from heat.
Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture. Add chicken stock and applesauce to moisten the mixture, as it may seem a bit dry. Gently mix the ingredients, adding more stock and applesauce if the mixture still seems dry. Season with salt and pepper, and serve hot.
Finishing up the squash, sauce, and brussels sprouts.
To round out the dinner, I made some easy Brussels sprouts. I washed and trimmed them, taking off all bitter outer leaves. Then, I boiled them until they were tender. I cooled the Brussels sprouts and roughly chopped them while the squash was roasting. When I was starting to finish up the squash and the pork sauce, I browned some chopped bacon with a little garlic, and added the Brussels sprouts to the pan. Finished with a little salt, pepper, and dried thyme, and it was as easy as that.
The final product
All in all, this was a pretty easy dinner to make. Roasting the pork and squash took a little time (I roasted the pork first, then the squash. Probably could have done them at the same time, but I was happy doing it this way), but it gave me time to get everything cleaned up. I was also able to enjoy a couple of leisurely glasses of wine with Brandon. Who, by the way, enjoyed the not-so-sweet squash.