We’re in that time of year when I crave a warm, hearty, and bright meal, and this Spiced Pork Stuffed Roasted Delicata Squash with Brussels Sprouts Salad delivers every comforting note. Roasted tender delicata halves cradle a savory filling of pork simmered with warm spices like cumin, cinnamon and clove, while a crisp, tangy Brussels sprouts salad adds a fresh crunch to every bite.
This Spiced Pork Stuffed Roasted Delicata Squash with Brussels Sprouts Salad dish feels special enough for guests yet simple enough for a weeknight. The squash roasts to caramelized perfection while you brown the pork with fragrant spices. A quick toss of shaved Brussels sprouts, a splash of citrus, and a handful of toasted nuts add amazing texture to the whole dish.
Serve it straight from the sheet pan for a rustic presentation or plate each squash boat individually for an elegant dinner. Either way, it’s warm, rich, vibrant, and satisfying.
Happy eating,
~Monique
Spiced Pork-Stuffed Delicata Squash with Shaved Brussels Sprout Salad
~Serves 4~
2 small to medium-sized delicata squash
2 tbls olive oil
1 small yellow onion, diced
2 garlic cloves, sliced
1 lb ground pork
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground clove
1/3 cup of white wine, broth or water
Salt and Pepper
Shaved Brussels Sprout Salad:
2 cups Brussels sprouts, thinly shaved
1/4 cup sliced almonds, toasted
1/4 cup shaved or grated parmesan cheese or dairy-free cheese of choice
1 lemon, juiced
3 tbls extra virgin olive oil
1/2 tbsp Dijon mustard
1 clove garlic, minced
1 tbls honey
salt and pepper to taste
Prepare the squash: Heat oven to 400° degrees. Halve the squash lengthwise; scoop out seeds. Brush cut sides with olive oil, sprinkle with salt and pepper, and place cut-side down on a glass baking dish. Roast for 20-25 minutes, until flesh is tender and edges are golden.
While the squash is cooking, heat a pan over medium-high heat. Add a spoonful of oil and the diced onion, cook for 5 minutes to soften the onions. Add the ground pork, using a wooden spoon to break it apart. Add in the sliced garlic, cumin, cinnamon, clove and a teaspoon of salt and a few turns of black pepper. Add 1/4 cup white wine, broth or water. Lower heat, cover, and let simmer until the pork is cooked through.
While the pork is simmering, whisk together the dressing (lemon juice, olive oil, minced garlic, Dijon mustard and honey) in a mixing bowl. Add a pinch of salt and pepper, taste and adjust to your liking. Using a mandoline or knife, thinly shave the Brussels sprouts; toss them into the dressing. Add the toasted almonds and parmesan cheese.
Divide the pork between the delicata squash, being sure to include any pan drippings. Top each with the Shaved Brussels Sprout Salad. Enjoy immediately. Save any leftovers in the refrigerator for up to 5 days.
0