Butternut Squash Recipe
pork belly, apple, pumpkin seeds, crème fraiche
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Ingredients
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Main Ingredients
Spices and Seasoning
Method
Preparation
- 1
Prepare the Butternut Squash
Preheat your oven to 200°C (400°F). Cut the butternut squash in half lengthwise, scoop out the seeds, and place it cut-side up on a baking sheet.
- 2
Season the Squash
Drizzle the squash with olive oil, and sprinkle with salt and black pepper. Optionally, add some chopped fresh sage leaves for added flavor.
- 3
Roast the Squash
Roast the squash in the preheated oven for about 40-50 minutes, or until tender and caramelized.
- 4
Prepare the Pork Belly
While the squash is roasting, cut the pork belly into bite-sized pieces. Heat a skillet over medium-high heat and add the pork belly to the pan.
- 5
Cook the Pork Belly
Cook the pork belly for about 10-15 minutes, until crispy and golden brown. Drain excess fat if necessary.
- 6
Prepare the Apple
While the pork is cooking, dice the apple into small cubes, discarding the core.
- 7
Toast the Pumpkin Seeds
In a separate small pan, toast the pumpkin seeds over medium heat for 2-3 minutes until they start to pop and are fragrant.
Assembly
- 8
Combine Ingredients
Once the butternut squash is roasted, remove it from the oven and let it cool slightly. Spoon the roasted squash into a serving bowl.
- 9
Add the Pork Belly and Apple
Top the squash with the crispy pork belly and diced apple, mixing gently to combine.
- 10
Garnish and Serve
Drizzle with crème fraîche, sprinkle with toasted pumpkin seeds, and garnish with additional sage leaves if desired. Serve warm.