Halve the squash, remove seeds and cut into 12 wedges. Place wedges in a large bowl abd toss with olive oil, nutmeg, salt and pepper.
Line a rimmed baking sheet with parchment paper and lay squash wedges in a single layer. Roast until lightly browned, 12-15 minutes.
While squash is cooking, put butter in a small skillet or saucepan and melt over medium-low heat. Allow butter to simmer, stirring occasionally, until solids at the bottom begin to brown. This can take from 1-5 minutes, depending on stovetop type and efficiency. Do not leave unattended as the butter may burn quickly.
Remove pan from heat and whisk in sage, maple syrup and lemon juice.
Remove squash from oven after the first bake, flip wedges over and spoon butter mixture over each wedge. Place back in the oven and roast for an additional 8-10 minutes or until tender.
Hack: Leftover squash can be stored in the fridge for up to 4 days. To freeze, remove the rind and mash squash. Package in serving size portions and freeze for 10-12 months.
Hack: Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale! Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
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Did you know? Winter squash provides numerous health benefits that may help reduce the risk of many diseases!
Pat pork dry and spread 1 tbsp mustard over the entire loin.
Combine ⅛ tsp salt, ⅛ tsp pepper, 1 tsp rosemary, 1 tsp sage and thyme. Sprinkle over pork, pressing to adhere.
Heat 1 tbsp oil in a large skillet over medium-high heat. Add pork and brown on all sides.
Transfer to a baking pan. Roast in the oven until reaches an internal temperature of 145℉, 14-18 minutes. Allow to rest for 10 minutes before slicing.
While the loin is roasting, return the skillet to medium heat. Add remaining 1 tbsp oil and cranberries to the pork drippings. Cook until cranberries start to soften, about 2 minutes. Stir in shallot, remaining 1 tbsp mustard and one 1 tsp each of rosemary and sage. Cook until fragrant, about 1 minute.
Stir in broth and port. Cook until thickened and reduced by half, 4-6 minutes. Stir in butter and ⅛ tsp each of the remaining pepper and salt. Spoon sauce over the top of sliced pork loin and serve.
Hack: Store leftovers in the fridge for up to 5 days. To freeze, slice pork and cover in sauce. Package in serving-sized portions and freeze for up to 3 months.
Hack: Fresh cranberries are only between October and December, which is why they’re such a holiday favorite! Take advantage of that time window to buy a few extra bags for your freezer. Did you miss your chance? Check the freezer section of the supermarket where you're likely to find some in with the berry section.
Put the pork belly in a pan and cover with cold water. Add ginger. Cut the white ends from the green onions and add those as well, followed by the cooking wine and peppercorns.
Bring the water to a boil for 20 minutes. Immediately transfer pork to cold water and soak for 10 minutes.
Cut green onions, leek, carrot and pepper into 1” slices. Slice garlic and chili peppers.
Thinly slice pork belly.
Heat vegetable oil in a heavy skillet or wok. Add pork belly and cook until all the fat has been rendered. Add bean sauce, crushed pepper, sugar and soy sauce. Cook and stir until well incorporated.
Put carrots in the pan and saute them for a minute or two. Add leek, garlic and bell pepper and chili peppers. Saute until the vegetables are cooked to your preference, adding green onions in the last few minutes.
Serve with rice or noodles, if desired.
Hack: You can replace the carrot and pepper with whatever vegetables you prefer or have on hand.
Hack: You can substitute sweet bean paste or hoisin sauce for the sweet bean sauce.
Hack: Leftovers can be stored, tightly covered, in the refrigerator for up to 5 days or frozen in serving-sized portions for up to 3 months
Hack: Check the produce department for loose, single carrots. If you don’t see them, ask a clerk if they’re available.
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