Receta Pork, Butternut Squash Skillet Dinner
I know I’m in a rut, but we have so many winter squash and so little time to eat them all.
We haven’t even eaten half of them yet.
Maybe next year I can exercise some restraint and not plant so many.
But I say that every year…..
Pork, Butternut Squash Skillet Dinner
Total time: 40 minutes
Ingredients:
- 10oz (300gr) pork tenderloin or boneless chops, cut into bite-size pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups butternut squash, cut into bite-size pieces
- 1/2 green pepper, chopped
- 1/3 cup Greek olives, pitted and chopped
- 1 preserved lemon, pulp removed, rinds sliced
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp ginger
- 2oz (60gr) feta, crumbled
- 1 tbs olive oil
- 1 cup (8oz, 240ml) chicken stock
- 1 tbs cornstarch (Maizena, corn flour) dissolved in 2 tbs water
- Brown Rice:
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
- 1 cup (8oz, 240ml) chicken stock
Instructions:
Brown Rice:
Cook rice according to package instructions.
Pork and Vegetables:
Heat olive oil in large nonstick skillet.
Add onions, peppers to skillet and sauté 5 minutes.
Add garlic, pork, and sauté until pork is browned, 5 minutes longer
Add chicken stock, squash, spices, cover and simmer 15 minutes, until squash is tender.
Add olives, lemon and bring to a hard simmer
Add cornstarch mixture and stir until thickened.
Remove from heat and stir in feta.
Serve over rice.
I can’t call this a Moroccan dish as it’s made with pork….. but it’s close.
And that’s it for this day – I just discovered that my phone isn’t working….
That requires my immediate attention.
And, as I typed that, I got nose-nudged by two large dogs.
Apparently they also require my immediate attention.
I require a glass of wine.
Last update on November 21, 2014