Buttercup Squash with Smoked Ham Hocks
With the bitter cold temperatures and freezing winds accompanying the new year, this French comfort food is so welcome as I prepare a plate of this with a sturdy red wine and sit by the fire on a cold winter’s eve. Love this one…
The Recipe!
~~~~~~~~~~~~~
Slow Cooked Smoked Ham Hocks
~~~~~~~~~~~~~~~~~~~~~~~~
This can be done the night before in a crock pot.
Place 6 six hocks in a 6 quart slow cooker with enough water to cover the hocks by and inch of liquid, and simmer on a low heat for 5 hours.
Remove meat from the bone after letting cool and save the liquids after skimming the fat for a delicious stock for a soup.
Buttercup Squash with Smoked Ham Hocks
The Gratin;
~~~~~~~~~~~~
Pre-heat oven to 375
3 small or two medium onions
1 small to medium buttercup squash
1/4 cup of extra-virgin olive oil
3/4 cup of brown sugar
Sea salt and fresh cracked pepper
5 tablespoons of butter (melted for the end of the recipe)
Buttercup Squash with Smoked Ham Hocks
La Methode;
~~~~~~~~~~~~
Cut squash in two and remove seeds. I do not peel mine because I love how the peel becomes crunchy in baking as well as the huge nutritional value to it. Microwave the squash for 8 minutes in a plate/bowl with 1/4 cup of water. This will make it easier to cut and hasten the baking time!
Slice the squash into slices as you would an apple. It may crumble a bit and that is great!
Slice the onions into relatively thin rings.
In a LARGE bowl tos onion and squash gently with oil, a few dashes of salt, pepper and 3/4 of the brown sugar.
Layer in a 8×12 gratin dish and sprinkle remainder of brown sugar on top. Bake for 3/4 of an hour and place ham hock meat on top, drizzling melted butter over the top. Cook another 15 minutes…… Voila!
Buttercup Squash with Smoked Ham Hocks
