Pumpkin squash with braised pork and Brussels sprout with white balsamic vinegar

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It’s October we are for pumpkin season. I have to admit they are very versatile in their uses for cooking. And what is funny the most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers! In the United States and Canada, pumpkin is a popular Halloween and Thanksgiving staple. These countries have plenty of recipes with pumpkin such as purée, squash, fried etc. Pumpkin purée is sometimes prepared and frozen for later use. A can of pureed pumpkin, typically used as the main ingredient in pumpkin pie!
When ripe, the pumpkin can be boiled, steamed, or roasted. In its native North America is a very important, traditional part of the autumn harvest, eaten mashed and making its way into soups and purees. Often, it is made into pie, various kinds of which are a traditional staple of the Canadian and American Thanksgiving holidays. In Canada, Mexico, the United States, Europe, the seeds are often roasted and eaten as a snack.

So I bought a Hokkaido pumpkin on the other day and decided to make a meal to celebrate the “harvest”.

Ingredients:1000 gr of pork, 200 ml oil, 4 red onions, 2 cloves of garlic, salt, pepper, rosemary, thyme
for the pumpkin squash: 1 small Hokkaido pumpkin, 2-3 potatoes medium sized, 200 ml cream, milk, salt pepper, 1 teaspoon thyme, sage
for the Brussels sprout: 1 1/2 pounds Brussels sprouts, 1 teaspoon bicarbonate, 1 tsp marjoram, 1 tbsp of white balsamic vinegar, 3 tablespoons good olive oil, 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper

Directions: cut the pork into thick slices, meanwhile preheat the oven to 220 degrees. Pour oil and water into a waterproof baking pan, salt and pepper. Place meat in the pan and season with salt as well. Toss the pan into the hot oven. After 10 minutes cooking on high temperature, lower the temperature to 150 degrees. Add the peeled onions to meat and cook them together for 20 minutes or until the pork is tender-crispy enough.

Making the pumpkin: Put 1 squash or pumpkin, peeled, seeds removed, quartered and thinly sliced into a pot. Add peeled and quartered potatoes as well. Pour water on vegetables and cook them for 15 minutes. Meanwhile, put the garlic and half the sage in a saucepan, add the cream and milk, and heat gently, not allowing the mixture to boil, for 5 minutes. Remove from the heat and set aside to cool for 10 minutes, then fish out the sage and garlic. Put cooked vegetables in a blender (without water) and pour over cream and milk mixture and blend pumpkin until smooth.

Making the Brussels sprouts:,
Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, marjoram. But you can cook with salt and bicarbonate and then fry them in a frying pan in a bit of butter and then flavor with white balsamic vinegar! It’s really delicious.
Serve the meat on the top of pumpkin purée alongside with the Brussels sprouts and pour over some sauce remained in the baking pan from the meat.


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