PORK CHOPS & ACORN SQUASH
My husband and I are crazy for the squash we grow in our garden. For a sweet and tangy dish, we slow-cook it with pork chops and orange juice. -Mary Johnson, Coloma, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place pork chops in a 5-qt. slow cooker; add squash. In a small bowl, mix remaining ingredients; pour over squash. Cook, covered, on low 4-6 hours or until pork is tender.
Nutrition Facts : Calories 317 calories, Fat 10g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 365mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
ROASTED ACORN SQUASH
Here's a perfectly simple way to prepare one of autumn's finest offerings that came to The Times in 2010 when the Well blog published several recipes from Cooking Light magazine. Just toss slices of acorn squash with honey, olive oil, freshly ground black pepper and salt and pop into a hot oven for about a half hour.
Provided by Tara Parker-Pope
Categories vegetables, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane.
- Cut each squash half crosswise into 2 slices, each 1-inch thick.
- Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat.
- Place squash on an oiled sheet pan. Bake at 375 degrees for 30 minutes or until tender.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 154 milligrams, Sugar 9 grams
ACORN SQUASH WITH POLENTA SOUFFLé AND PULLED PORK
Provided by Molly O'Neill
Categories dinner, project, main course
Time 7h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- To make the pulled pork, combine the spices and sugar, rub them all over the pork roast and refrigerate overnight.
- Soak the wood chips in water 20 minutes before cooking. When ready to cook, partly fill a metal bowl with water. In the bottom of a charcoal grill, surround the bowl with charcoals. Ignite the coals, and when they are white, place the roast, fat side up, over the bowl and add some wood chips to the fire. Cook, covered, 4 to 6 hours, adding wood chips and charcoal every hour as needed, until the roast has reached an internal temperature of 185 degrees. Allow it to cool for an hour before removing the fat and pulling the pork into pieces.
- Meanwhile, make the acorn squash. Preheat oven to 350 degrees. Slice off the tops of the squash and enough off the bottoms to make them sit flat. Scoop out the seeds and rub about 2 teaspoons of butter inside each. Roast for 40 minutes and keep warm.
- To make the polenta souffle, melt the butter in a medium pan. Stir in the corn flour and cornmeal and cook over medium heat for 2 minutes. Mix in the milk and 1 cup water and cook, stirring, 5 minutes.
- Remove from heat. Beat 2 tablespoons water into egg yolks, then stir thoroughly into the flour mixture. Add the salt and pepper.
- Meanwhile, whisk the egg whites until they form stiff but not dry peaks; gently mix them into the polenta, using a wooden spoon.
- Place about cup of the pulled pork in each squash, and over that, spoon in 1/4 to 1/2 cup of the souffle mixture. Bake until the souffle has become puffy and brown, 30 to 40 minutes. Serve immediately alongside additional pulled pork.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 10 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 13 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 1 gram
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