Roasted Acorn Squash with Pork and Apple Stuffing
Yield - 50 Dinner Servings
25 ACORN SQUASH (Cut in half and seeds removed)
1 LB MARGARINE
1 LB BROWN SUGAR
2 TBSP CINNAMON
1 TSP GROUND NUTMEG
8-10 LBS PORK LOIN (Trimmed, sliced into medallions then cut into fingers)
1/2 LB MARGARINE
5 LBS APPLES (Peeled, cored then cut into slices)
2 TBSP LEMON JUICE 1 LBS RAISINS
1/2 LB PECAN CRUMBLES (Pre-roasted in oven)
Acorn squashes come in different size seed chambers. Once all the seeds have been removed, core out the smaller chambers to match the size of the larger ones DO NOT REMOVE TOO MUCH SQUASH MEAT. Retain the removed squash meat for use later.
Preheat oven to 350F. Place the squashes upside down on a baking sheet (parchment paper should not be used), fill pan with 1/2 inch of water and bake squashes for 25 minutes.
While squashes are baking, simmer margarine and remaining ingredients in a sauce pan on low heat. Also proceed to cooking the stuffing detailed below.
Drain off liquid and turn over squashes, brush the meat of the squash with the brown sugar sauce and return to the oven for 10 minutes or until the meat turns a golden brown.
Over high heat and in a large brazier, brown the pork in the margarine. Add apples, lemon juice and squash meat from above, lower heat, cover brazier and simmer for 15 minutes.
Add the remaining brown sugar sauce from above, cook stuffing until apples are tender. Add raisins and pecans, toss gently.
Arrange squash halves on warmed serving trays or 2 inch hotel pans, divide stuffing equally. Stuffed squash halves can be held for service, covered, on 150F for 1 or 2 hours.
This is a good dish to use as a main entree during the dead of winter. Such as for a special family Christmas dinner, awards banquet, or buffet.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.