ACORN SQUASH WITH POLENTA SOUFFLé AND PULLED PORK

Acorn Squash With Polenta Soufflé and Pulled Pork image

Provided by Molly O'Neill

Time 7h30m

Yield 6 servings

Number Of Ingredients 18

Previous Next

Ingredients

2 tablespoons mild paprika
1 tablespoon black pepper
1 tablespoon chili powder
1/2 tablespoon garlic powder
1/2 tablespoon cumin powder
1/2 tablespoon sugar
1 tablespoon salt
1 Boston butt (pork-shoulder roast with bone, 6 to 7 pounds)
2 cups hickory, apple or cherry wood chips
6 small acorn squash
4 tablespoons butter
4 tablespoons butter
1/4 cup masa harina (corn flour)
1/4 cup yellow cornmeal
1/2 cup milk
3 eggs, separated
1 teaspoon salt
1 teaspoon freshly ground pepper

Steps:

To make the pulled pork, combine the spices and sugar, rub them all over the pork roast and refrigerate overnight.
Soak the wood chips in water 20 minutes before cooking. When ready to cook, partly fill a metal bowl with water. In the bottom of a charcoal grill, surround the bowl with charcoals. Ignite the coals, and when they are white, place the roast, fat side up, over the bowl and add some wood chips to the fire. Cook, covered, 4 to 6 hours, adding wood chips and charcoal every hour as needed, until the roast has reached an internal temperature of 185 degrees. Allow it to cool for an hour before removing the fat and pulling the pork into pieces.
Meanwhile, make the acorn squash. Preheat oven to 350 degrees. Slice off the tops of the squash and enough off the bottoms to make them sit flat. Scoop out the seeds and rub about 2 teaspoons of butter inside each. Roast for 40 minutes and keep warm.
To make the polenta souffle, melt the butter in a medium pan. Stir in the corn flour and cornmeal and cook over medium heat for 2 minutes. Mix in the milk and 1 cup water and cook, stirring, 5 minutes.
Remove from heat. Beat 2 tablespoons water into egg yolks, then stir thoroughly into the flour mixture. Add the salt and pepper.
Meanwhile, whisk the egg whites until they form stiff but not dry peaks; gently mix them into the polenta, using a wooden spoon.
Place about cup of the pulled pork in each squash, and over that, spoon in 1/4 to 1/2 cup of the souffle mixture. Bake until the souffle has become puffy and brown, 30 to 40 minutes. Serve immediately alongside additional pulled pork.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 10 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 13 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 1 gram