Sweet baby orange hubbard squash is filled with butter, brown sugar, roast pork and applewood smoked bacon for a fall meal that filled with flavour. A truly memorable Sunday feast. And guess what? It’s easy to make…..
1 small pork roast, about 2 lbs
Few strips of naturally cured bacon (no nitrates or nitrites)
2-3 small sweet squash such as Kuri (also known as baby orange hubbard), acorn or buttercup.
4 tablespoons of butter
1 cup of brown sugar
Sea salt and fresh cracked pepper
Fresh Rosemary (dried if you don’t have fresh)
Potimarron Aux Cochon
Pre-heat oven to 350
Cut off the tops of squash and scoop out seeds.
Chop just enough pork off the bone in 1 inch cubes to fill the squash. You will cook what’s left of the roast in the same pan as the stuffed squash.
Chop the deacon into 1 inch pieces.
Melt the butter in in a small cup in the microwave for about 30 seconds.
Pour the butter in each squash and use your fingers to coat all of the sides. Divide the brown sugar for each squash and line the insides right after buttering.
Season the pork with salt and pepper and layer with bacon pieces, filling the squash. Top with bacon pieces and more brown sugar.
Place in a covered oven proof dish baking for 3 hours, basting in the last half every 20 minutes or so.