Рецепт Pork, Butternut Squash Skillet Dinner

by Katie Zeller

I know I’m in a rut, but we have so many winter squash and so little time to eat them all.

We haven’t even eaten half of them yet.

Maybe next year I can exercise some restraint and not plant so many.

But I say that every year…..

Pork, Butternut Squash Skillet Dinner

Total time: 40 minutes

Ingredients:

• 10oz (300gr) pork tenderloin or boneless chops, cut into bite-size pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups butternut squash, cut into bite-size pieces
• 1/2 green pepper, chopped
• 1/3 cup Greek olives, pitted and chopped
• 1 preserved lemon, pulp removed, rinds sliced
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp ginger
• 2oz (60gr) feta, crumbled
• 1 tbs olive oil
• 1 cup (8oz, 240ml) chicken stock
• 1 tbs cornstarch (Maizena, corn flour) dissolved in 2 tbs water
• Brown Rice:
• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock

Instructions:

Brown Rice:

Cook rice according to package instructions.

Pork and Vegetables:

Heat olive oil in large nonstick skillet.

Add onions, peppers to skillet and sauté 5 minutes.

Add garlic, pork, and sauté until pork is browned, 5 minutes longer

Add chicken stock, squash, spices, cover and simmer 15 minutes, until squash is tender.

Add olives, lemon and bring to a hard simmer

Add cornstarch mixture and stir until thickened.

Remove from heat and stir in feta.

Serve over rice.

I can’t call this a Moroccan dish as it’s made with pork….. but it’s close.

And that’s it for this day – I just discovered that my phone isn’t working….

That requires my immediate attention.

And, as I typed that, I got nose-nudged by two large dogs.

Apparently they also require my immediate attention.

I require a glass of wine.

Last update on November 21, 2014