Best Acorn Squash With Polenta Soufflé And Pulled Pork Recipes
ROASTED PORK TENDERLOIN WITH ACORN SQUASH
From 'Everyday Food'. I made this using one large pork loin. I felt it needed a bit more hoisin sauce, so I doubled the amount indicated. It was really delicious.
Provided by dojemi
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to 375 degrees.
- Scatter squash and garlic in a lrge roasting pan.
- Mix rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; rub into pork.
- Place in pan with vegetables; drizzle with oil.
- Roast 25 minutes.
- Brush pork with hoisin sauce.
- Continue roasting, about 15 minutes, until pork reaches and internal temperature of 140 degrees.
- Let meat stand 5 minutes before slicing into 1 1/2 inch tenderloins.
- Serve with squash, garlic, and any pan juices.
- NOTE: The recipe says to leave the skin on the squash. Perhaps this is so the squash will not fall apart during the cooking process. I did cook it as specified but took it off prior to eating.
FALL PORK CHOPS AND ACORN SQUASH
This is originally from the "other" white meat site. A little tweaking done. Good served over Recipe #177017.
Provided by Darkhunter
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut squash in half, remove seeds and strings. Slice each half into 8 slices. Set aside.
- Heat oil in pan and quickly brown pork chops on both sides. Remove from pan and set aside.
- Mix together remaining ingredients, except peas.
- In same pan pork chops were browned, place half of sliced squash. Place chops on top. Add remaining squash. Pour liquid over all and bring to boil. Turn heat to low and cover. Cook until pork and squash are tender, approximately 30 minutes. Remove from pan and keep warm.
- Place frozen peas in pan, cover and cook for about 5 minutes or until tender.
- Plate rice of choice on 4 plates. Top with pork chops and squash. Divide peas among plates.
- Pour cooking liquid over all and serve.
SQUASH SOUFFLE ( ACORN, BUTTERNUT OR HUBBARD )
Make and share this Squash Souffle ( Acorn, Butternut or Hubbard ) recipe from Food.com.
Provided by Olha7397
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pour enough water into a large pot to come about 1 inch up the side. Set a vegetable steamer in the pot, and put the squash chunks into the steamer. Cover the pot, bring the water to a boil over moderately high heat, and steam the squash for 25 to 30 minutes or until it is tender and shows no resistance when pierced with the tip of a small knife.
- Puree the squash through a food mill or fine sieve set over a bowl lined with dampened cheesecloth. Wrap the cloth around the squash and, holding the ends in both hands, squeeze vigorously to remove as much of the moisture from the squash as possible. There should be about 2 cups of puree. Set it aside in a bowl.
- Meanwhile, preheat the oven to 375°F With a pastry brush, spread a light coating of melted or softened butter evenly over the bottom and sides of a 2-quart soufflé dish.
- In a heavy 2 to 3 quart saucepan, melt the 3 Tablespoons of butter in the oil over moderate heat. Stir in the flour and mix to a paste. Stirring constantly with a wire whisk, pour in the milk and cream, and cook over high heat until the mixture comes to a boil, thickens heavily and is smooth. Reduce the heat to low and simmer for two or three minutes. Remove the pan from the heat and stir in the squash. Then beat in the egg yolks, one at a time. Stir in the sugar, nutmeg, 1 1/2 teaspoons of salt and 1/4 teaspoon of white pepper, and taste for seasoning.
- With a whisk or a rotary or electric beater-and in an unlined copper bowl, if possible-beat the 5 egg whites until they are firm enough to stand in peaks on the beater when it is lifted from the bowl. Stir two or three large spoonfuls of the whites into the squash mixture to lighten it, then gently but thoroughly fold in the remaining whites.
- Pour the soufflé mixture into the buttered dish, and smooth the top with a rubber spatula. Bake in the middle of the oven for 40 minutes or until the soufflé puffs up well above the rim and the top is lightly browned. Serve at once. Serves 4 to 6.
- Best Recipes from Time Life Books.
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Acorn squash with polenta soufflé and pulled pork recipe is a delicious combination of flavors, textures, and colors that is perfect for a cozy winter dinner or delightful fall gathering. The dish is a creative presentation of the versatility of acorn squash that suits both savory and sweet tastes. The softness of the pulled pork blends well with the creaminess of the polenta, and the combination is complimented further by the baking process that brings out the wholesome flavors of the dish.
2. Cut the acorn squash in half, remove the seeds, and place the halves in a baking dish, cut-side down.
3. Drizzle some olive oil on the squash halves, season with salt and pepper, and bake in the oven for 35-40 minutes or until the flesh is tender.
4. In the meantime, bring water and salt to a boil in a saucepan over medium-high heat.
5. Gradually whisk in the polenta, stirring constantly until the mixture thickens.
6. Reduce the heat to low, add the butter, black pepper, and egg yolks and stir until the butter is melted and the mixture is smooth.
7. In a separate bowl, whisk the egg whites until they form stiff peaks.
8. Fold the egg whites into the polenta mixture, stirring gently until well combined.
9. In a separate bowl, mix the pulled pork with the barbecue sauce.
10. Spoon the pulled pork over the baked acorn squash halves, and then spoon the polenta souffle gently over the pulled pork.
11. Return the baking dish to the oven, and bake for an additional 15-20 minutes or until the souffle is golden-brown on top and the pork is heated through.
12. Remove from the oven, let it cool for some time, then serve hot.
Acorn Squash
Acorn squash is a winter squash that has a unique ribbed, acorn-like shape, giving it its name. The fruit comes with a hard, green, and ribbed skin that hides a thick orange-yellow flesh rich in fiber, vitamins, minerals, and antioxidants. Acorn squash is known for its sweet and nutty flavor, which makes it an ideal ingredient for both sweet and savory dishes. Baking acorn squash halves is a common way of serving it as a side dish, and it is also used in curries, soups, casseroles, and pies.Polenta Soufflé
Polenta is a traditional Italian dish made from boiled cornmeal that has a smooth and creamy texture. It is a versatile dish that can be served as a side dish, breakfast, or used in various recipes such as casseroles, lasagna, cakes, and bread. Polenta soufflé is a variation of polenta that is light, airy, and fluffy due to the addition of whipped egg whites. The soufflé can be flavored with herbs, cheese, or spices to enhance the delicacy further.Pulled Pork
Pulled pork is a type of barbecue meat that is cooked slowly until it is tender enough to be pulled apart in shreds. The meat is usually seasoned with a rub of spices, herbs, and sauces to infuse flavor and then slow-cooked for hours until it is melt-in-your-mouth tender. Pulled pork can be served as a standalone dish or used as a base for other recipes such as sandwiches, stews, and casseroles.Acorn Squash with Polenta Soufflé and Pulled Pork Recipe
Acorn squash with polenta souffle and pulled pork recipe is a hearty and flavorful meal that is easy to prepare and can be served as a standalone dish or paired with side dishes such as steamed vegetables or salad. The following are the ingredients and steps for preparing the meal.Ingredients
- 1 medium-sized acorn squash
- 1 1/2 cups water
- 1/2 teaspoon salt
- 1/2 cup polenta
- 1 tablespoon butter
- 1/4 teaspoon black pepper
- 2 large eggs, separated
- 2 cups pulled pork
- 1/4 cup barbecue sauce
Preparation
1. Preheat the oven to 375°F.2. Cut the acorn squash in half, remove the seeds, and place the halves in a baking dish, cut-side down.
3. Drizzle some olive oil on the squash halves, season with salt and pepper, and bake in the oven for 35-40 minutes or until the flesh is tender.
4. In the meantime, bring water and salt to a boil in a saucepan over medium-high heat.
5. Gradually whisk in the polenta, stirring constantly until the mixture thickens.
6. Reduce the heat to low, add the butter, black pepper, and egg yolks and stir until the butter is melted and the mixture is smooth.
7. In a separate bowl, whisk the egg whites until they form stiff peaks.
8. Fold the egg whites into the polenta mixture, stirring gently until well combined.
9. In a separate bowl, mix the pulled pork with the barbecue sauce.
10. Spoon the pulled pork over the baked acorn squash halves, and then spoon the polenta souffle gently over the pulled pork.
11. Return the baking dish to the oven, and bake for an additional 15-20 minutes or until the souffle is golden-brown on top and the pork is heated through.
12. Remove from the oven, let it cool for some time, then serve hot.
Conclusion
Acorn squash with polenta soufflé and pulled pork recipe is a delectable dish that captures the flavors of the season and the warmth of cozy gatherings. The dish combines the nuttiness, creaminess, and sweetness of the acorn squash with the tenderness and tanginess of the pulled pork and the airiness of the polenta soufflé. The dish is easy to prepare, flexible, and perfect for sharing with friends and family on cold nights or festive occasions.
Acorn squash with polenta soufflé and pulled pork is an excellent dish that requires precise preparation and cook time. This dish is perfect for both daily meals and special occasions. However, making this dish can be challenging if you don't have the necessary knowledge and resources. In this article, we will provide valuable tips to help you make acorn squash with polenta soufflé and pulled pork recipes with ease.