Here's what I've got: Leftover grilled pork chops. Onions, garlic, and two biggish delicata squashes from Farmer Tom. A few ounces of goat cheese, a bunch of celery, and half a loaf of sturdy (but stale) bread. An herb garden nipped last week by frost, but with most of the hardier plants soldiering on.
Winter Squash with Pork Stuffing
2 winter squashes, halved, seeds scooped out
1 stalk celery, diced
1 small yellow onion, diced
2 garlic cloves, minced
2 tablespoons butter
1/2 lb stale bread, cubed, dried in the oven (about 4 cups)
1 1/2 cup cooked pork, finely minced
4 teaspoons minced fresh herbs (parsley, sage, rosemary and thyme - got that song stuck in your head now?)
2 eggs
1/2 cup chicken stock (or more)
4 oz goat cheese
Salt & pepper
4 tablespoons butter, melted
Place squash in an ungreased baking dish, cut side down, with half an inch of water; cover with foil and bake at 350 for about 45 minutes or until just starting to get tender.
Meanwhile, cook the celery, onion and garlic in 2 tablespoons butter until tender. Combine with the bread cubes, pork, herbs, eggs, and enough chicken stock to moisten. Stir in goat cheese and season to taste.
Remove squash from oven, turn over, and stuff with bread mixture. Brush with 4 tablespoons melted butter. Return to oven, covered with foil, for 30 minutes. Remove foil for 5-10 minutes to brown the tops; serve.
Serves 4.
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