The hardest thing about this recipe is hollowing out the squash but it is so worth it. The squash mixed into the ground pork creates a moist filling with the zing of Serrano Lime Chef Butter. No chopping involved. A truly delicious, hearty meal.
Ingredients:
1 large winter squash (I used butternut)
1 pound ground pork
1 egg
1/2 a roll Serrano Lime Chef Butter
A drizzle of olive oil
Salt and pepper to taste
Method:
Preheat the oven to 400F. Cut the squash in equal parts lengthwise. Using a large spoon, hollow out the squash leaving the sides and bottom half an inch thick. Drizzle the olive oil in the bottom of baking dish. Season the inside of the squash with salt and pepper and place skin side up in the baking dish. Bake in the oven for 20 minutes. Remove from the oven and set aside.
Meanwhile, process the raw squash you scraped out of the squash in a food processor. Use the pulse setting for chickpea sized pieces. Melt the Serrano Lime Chef Butter in a medium skillet and add the chopped squash. Sauté until lightly cooked, about 5 to 7 minutes. Set aside to cool.
In a large bowl beat the egg with salt and pepper to taste. Add the squash and ground pork. Using your hands combine the ingredients. Fill the hollowed squash with the pork filling and bake 40 minutes until the pork is fully cooked and the squash is tender. Serve with a green salad or and avocado and cilantro salad.
