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September 28, 2010

Acorn Squash, Pork Loin, Apple Sauce and 100 degrees=Fall?

What does Acorn Squash, warmed apple sauce, pork loin chops AND 100 degree weather have in common?  Well if you live in California it equals fall, I guess. 

The meal I had planned for last night's dinner included all of the above, even though I didn't feel like turning my oven on at all with it being 100 degrees outside.  But in protest to our Indian Summer weather, I made the meal just the same......and I'm so glad I did! 

Have you ever worked with Acorn squash? This was my first time and it won't be my last. 

This is how I went about it:

Cut the Acorn Squash in half, lengthwise.

Scoop out the seeds.

Then slice in 1/2 inch slices.  I was surprised at how tough the squash was to cut through!

Preheat your oven to 350 degrees and place all the slices on a baking sheet and sprinkle a little Kosher salt.

Spread a little butter on top of each slice.

Sprinkle some brown sugar on top of the butter.

And don't forget to sprinkle some cinnamon after the brown sugar {like I almost did!}  Place in the oven and bake for 40 minutes.

I served my squash with some boneless pork loin chops.  I breaded the chops with Italian Bread Crumbs.  I don't even use egg first, I just roll my chops in the bread crumbs and it works really well.

Heat a tablespoon of olive oil in a skillet and place the chops into the skillet after the oil is heated.  You want to make sure the oil is hot enough first, because if it's not, the meat will stick to the pan and to check the temperature, I flick in a few bread crumbs and if they begin to sizzle right away, the oil is hot enough.

Brown the chops a few minutes on each side so they look like this.

Then place in a 350 degree oven for 25-30 minutes.

Everything should be finished at the same time.  The house smells so delicious with the cinnamon baking away.  The perfect fall meal.

This is what the Acorn squash looks like when it's all done.  Just make sure you remember to peel away the skin before eating it.
If you like the taste of pumpkin, you'll also enjoy Acorn Squash as well, it tastes very similar to me.  YUM!

Acorn squash, pork loin chops served with cinnamon topped apple sauce and spinach salad. 

Oh, and it all went so well with some delicious Ledson good!

After dinner, I went out to the garage to check the outdoor temp.....

Then walked around the perimeter of the house trying to revive my poor, poor plants.....

Hoping for cooler days.

Happy Tuesday!
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Unknown said...

Yum! Love the pics! Its started to cool off around here hopefully it will for you guys too!

Anonymous said...

I cut the squash in half and fill them with diced apples, some brown sugar and a bit of butter on top. put it in a dish and cover with saran wrap and micro wave for about 12 minutes. These are really good this way.

Anonymous said...

Hi Nancy:
I adore acorn squash - do a great recipe for a side dish for Thanksgiving - it's so yummy! Good for you braving new things!
-Deanna McIsaac Jensen

Nancy Grossi ~ Churned In Cali ~ The Wife of a Dairyman said...

@anonymous, I like the idea of including apples in the recipe!

Deanna, you must share your Thanksgiving recipe. Acorn squash is now my new favorite 'pumpkin'!

Katie said...

Nancy, when I married my husband I cooked a few different kinds of squash for him and it was like a whole new vegetable to him he had never tasted. We LOVE squash of all kinds but I have never sliced acorn squash like you did to roast it. Excellent photos and ideas! Thanks for sharing.
It was 80 degrees in ND yesterday. Suddenly Indian Summer for us also.