| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 5 cups 1-inch cubes peeled butternut squash (about 1 1/4 pounds)
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3 stalks celery
- 1 red onion
- 4 6-ounce pork scallopini, pounded to 1/4 inch thick if necessary
- 2 tablespoons chopped fresh thyme
- 3 cloves garlic, sliced
- 2 tablespoons capers, drained and rinsed
- 1/4 cup red wine vinegar
- 3 tablespoons sugar
- 2 tablespoons chopped fresh basil
Instructions
- Put a baking sheet in the oven and preheat to 450 degrees F. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper and spread in a single layer on the hot baking sheet. Roast until the squash is tender and browned on the bottom, about 20 minutes.
- Meanwhile, chop the celery and red onion and set aside. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Season the pork with salt, pepper and 1 tablespoon thyme. Add
- 2 pork scallopini to the skillet and cook, turning once, until browned and just cooked through, about 3 minutes. Remove to a plate and cover to keep warm. Add 1 more tablespoon oil to the skillet and repeat with the remaining pork.
- Add the remaining 1 tablespoon oil, the celery, red onion and 1/4 teaspoon salt to the skillet. Cook, stirring, until crisp-tender, about 3 minutes. Add the garlic, capers and remaining 1 tablespoon thyme and cook, stirring, until the garlic is golden, about 3 minutes. Add the squash, vinegar, sugar and 1/4 cup water and cook until the liquid is almost absorbed, 1 to 2 minutes. Season with salt and pepper and stir in the basil. Divide the pork and vegetables among plates.
Nutrition Facts
| Calories | 460 |
| Total Fat | 20 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 112 milligrams |
| Sodium | 697 milligrams |
| Carbohydrates | 28 grams |
| Dietary Fiber | 6 grams |
| Protein | 40 grams |
| Sugar | 14 grams |
Reviews
We loved this recipe. What a nice change from the usual butternut squash recipes! I added granulated garlic, paprika and a few chili flakes to the chops to make them a little zippier but otherwise followed the recipe as it is written. We will be making this again!
I made this vegan by substituting Gardein Porkless Bites. Sauted the “pork” and butternut in a wok, then added ingredients as instructed. May seem like an odd combo, but the capers work really well with the simple sweet and sour. I’ll be making this again (and my hubby’s coworkers were jealous of his leftover lunch … smelled great!).
Loved the butternut squash. Great flavor. The pork was fine as a companion, but I might try something to kick up the flavor a little next time.
I’ll make it again. Odd combination of things. But it tastes good! Don’t be scared of the combo.