Hi all- My sis Lulu and I were snooping around the mall and wandered into the William Sonoma store (one of our favorite window shopping stops). The clerk there was giving out sample of stewed chicken and veggies cooked in their bottled maple bourbon sauce. It was delish– and set me to thinking about dinner at home.
So I chunked up a pork loin and roasted squash to stir up in my own simple version of a maple glaze. It turned out just fine– enjoyed it with my sister and her husband sitting at the table with us. That makes every meal good!
PORK & BUTTERNUT SQUASH IN MAPLE GLAZE
1 1/2 pound (or a little more) pork loin
3 tab. olive oil
1 small butternut squash (1 1/2 to 2 pounds)
1/2 cup red or yellow bell pepper, chopped to small bits
1/4 cup sliced almonds
2 green onions, cut to bits-green part only
3/4 cup water
3 tab. soy sauce
1/4 cup maple syrup
2 tab. cornstarch
Cut the butternut squash in two halves the long way, and scoop out the seeds the stringy part of the squash. Put it cut side down on a baking sheet and cook at 400 degrees for 15 to 20 minutes, until the the squash is tender and slices easily with a paring knife. When it cools a bit, peel off the skin with a knife and cut it into small chunks.
To get the sauce ready, put the water, soy sauce, maple syrup and cornstarch in a container with a tight fitting lid. Shake it heartily until it’s all well blended and set aside.
Cut the pork into smallish chunks. Heat a large skillet with the 3 tab. of olive oil on medium high. Drop in the pork and cook 8 to 10 minutes until the pork is browned and cooked through, but still tender. Remove the pork from the pan, but leave on the heat.
Put the butternut squash and bell pepper in the hot pan for two or three minutes to absorb the juices in the pan. Add the pork back in. Then give the sauce a few more shakes to make sure it’s all blended and then stir it in to the pan until the sauce thickens, 2 or 3 minutes.
When you’re ready to serve it up, stir the almonds into the pork mixture. Serve it with rice or farro or noodles on a large platter and garnish the top with the green onions. Rich and delicious!