Pork With Mashed Pumpkin Recipes

CHEF JOHN'S PUMPKIN-BRAISED PORK

Chef John's Pumpkin-Braised Pork image

You'll see this titled 'Pig in a Pumpkin' on the blog even though we're not using a whole pig, we're using a whole pumpkin! If you're looking for a fun, and very seasonably appropriate way to cook some pork shoulder, I can't think of a better, or more beautiful one, which is why I really hope you give this a try soon. Season the pork any way you want. I plated mine up with buttery mashed potatoes and Brussels sprouts.

Provided by Chef John

Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes

Time 12h45m

Yield 10

Number Of Ingredients 12

Ingredients

3 ½ pounds boneless pork shoulder
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
1 teaspoon crushed fennel seeds
1 tablespoon chopped fresh rosemary
⅓ cup thinly sliced shallots
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 volleyball-sized sugar pumpkin
2 cups hard apple cider, or more as needed

Steps:

Cut pork into large chunks. Place in a bowl. Add salt, pepper, cayenne, thyme, fennel seeds, rosemary, and shallots. Mix thoroughly and cover pork with parchment paper. Refrigerate to let flavors develop, 8 hours to overnight.
Preheat the oven to 350 degrees F (175 degrees C).
Add flour to pork and mix to coat. Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes per side.
Insert the tip of a knife at a 45-degree angle into the top half of the pumpkin. Slowly cut all the way around to remove the 'lid'. Scrape seeds and fibers off the bottom of the lid and inside of the pumpkin using a large spoon or ice cream scoop.
Line the bottom of a baking pan with parchment paper and place pumpkin on top. Stuff the pumpkin with the browned pork; pour in cider. Cover with the top.
Bake in the preheated oven until pork is very tender, about 4 hours. Pour in a little more cider after a few hours in the oven, since a lot of it evaporates. Remove from the oven and let rest; brush pumpkin with some of the rendered fat from the bottom of the pan.
Scoop pork onto serving plates and cut out pieces of pumpkin to serve alongside. Combine remaining rendered fat with cooking liquid from inside the pumpkin. Let sauce rest for a few minutes so you can skim off most of the fat. Spoon sauce over the pork.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 29.3 g, Cholesterol 62.5 mg, Fat 16.6 g, Fiber 2.1 g, Protein 20.2 g, SaturatedFat 5.8 g, Sodium 631.9 mg, Sugar 8.2 g

PUMPKIN MASHED POTATOES

Pumpkin Mashed Potatoes image

This is what I do with leftover pumpkin after making pumpkin muffins. It's a yummy and healthy twist for your potatoes. Freeze what you do not eat.

Provided by JJsMa

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 40m

Yield 6

Number Of Ingredients 6

Ingredients

2 ½ pounds russet potatoes, scrubbed
¼ cup margarine (such as Country Crock®)
1 cup canned pumpkin
1 teaspoon salt
½ teaspoon pumpkin pie spice
½ teaspoon dried basil

Steps:

Cut potatoes into big chunks, leaving skins on.
Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.
Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 10 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.

Nutrition Facts : Calories 230.7 calories, Carbohydrate 37.7 g, Fat 7.8 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 1.4 g, Sodium 583.2 mg, Sugar 2.6 g

MASHED PUMPKIN

Mashed Pumpkin image

This dish is often eaten with roti ( a local flatbread) but it will make a great vegetable side dish to any meal. What West Indians call pumpkin is actually calabaza squash.

Provided by WizzyTheStick

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon vegetable oil
1 small onion (chopped)
2 garlic cloves (minced)
1/4 teaspoon cumin seed
2 cups calabaza squash (chopped 1 inch pieces) or 2 cups butternut squash (chopped 1 inch pieces)
salt (to taste) (optional)

Steps:

Heat oil in a saucepan and fry onions until translucent.
Add garlic and fry until light golden brown.
Add cumin seeds and fry until they begin to pop and release their aroma. (About 30 seconds).
Mix in the pumpkin and saute for 1-2 minutes.
Add 1/4 cup water. Cover and lower heat to med low. Cook for about 10 minutes or until tender.
Remove lid and mash pumpkin with fork or potato smasher thingy:-)until smooth.
Add salt if using. If water is not yet absorbed, cover and simmer until water is absorbed.
Remove pot from heat and serve as a side dish with rice or roti.

Nutrition Facts : Calories 39.8, Fat 3.5, SaturatedFat 0.5, Sodium 1.2, Carbohydrate 2.2, Fiber 0.3, Sugar 0.8, Protein 0.3

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