Spicy Pork and Butternut Squash in Coconut Sauce

Spicy Pork and Butternut Squash in Coconut Sauce

I picked up a couple of Butternut squash(es?) about two weeks ago – and had planned to use them over our holidays, but somehow they kept getting overlooked, which is a shame because this dish came out so hearty, warm, and spicy we probably could have turned the heat off for several days and just lived on the heat coming outta this. :-) I still have one, which I’ll use for something else. I served it over brown rice, which cut a lot of the heat and spice. On it’s own, it came out a little hot for my taste. Mr. Man liked it, though, as did Miss Thing – which is really saying something, because she normally hates squash and everything having to do with squash, but she gave this dish a big thumbs up as well.

The spices and the long cooking time really blends the flavors together. For the pineapple chunks, I did have it set to the side, since neither Mr. Man nor Miss Thing wanted to have pineapple on theirs. The dish was really good without the pineapple, too – I’m just a big whimp and wanted more sweetness to cut the heat. I’m listing the recipe as prepared, but next time I would probably reduce the amount of cayenne pepper, increase the amount of squash, and add cilantro and Basil. I would have added them this time, except that I didn’t realize I had run out, and by the time I needed it, the rice and everything else was all prepared and we were about to serve. Also, if I reduced the pepper, I could probably also reduce the lemon juice – but I mostly added the lemon juice and pineapple to taste. This makes a full crockpot, too. Would be good for a large group or for planned leftovers.

Ingredients:

  • 1.5 lbs of Pork Shoulder, cut in to 1-2″ chunks
  • 1 butternut squash, peeled and cut in to 1-2″ chunks
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 1 – 2″ piece of fresh ginger; peeled and finely minced
  • 1 qt Broth
  • 1 – 13.5 oz can of Coconut Milk
  • 8 oz mushrooms; sliced
  • 1 – 12 oz bottle of good beer
  • 1 cup of Flour
  • 2 tsp Cinnamon
  • 4 tbls olive oil; divided
  • 4 tbls butter; divided
  • 1tbls cumin; divided
  • 1 tbls garam masala; divided
  • 1 tsp dried ginger
  • 1 tsp cayenne pepper
  • 1 tbls turmeric; divided
  • 2 lemons; juiced
  • 1 – 20 oz can pineapple

Method:

  • In large crockpot, place squash, fresh ginger, coconut milk, 2 tsp garam masala, 2 tsp turmeric, 2 tsp cumin, cinnamon and cayenne pepper.
  • Heat large skillet over medium heat
  • Saute Onions and Garlic in 1/2 tbls of the Olive Oil until onions are translucent and then add to squash mixture
  • Return skillet to heat
  • Use another 1/2 tbls of the olive oil, and saute mushrooms over medium heat – adding to squash mixture when done
  • Return skillet to heat
  • Stir together Flour, and 1 tsp each of the Garam Masala, Ginger, Turmeric, and Cumin.
  • Add 1 tbls of the olive oil and 2 tbls of the butter to skillet
  • Working in batches, coat pork in flour mixture and then brown in hot skillet
  • Transfer browned pork to squash mixture
  • When all pork is browned and transferred, add remaining butter and 2 more tbls of the olive oil to the skillet
  • Whisk remaining flour mixture in to butter/olive oil mixture and cook over medium heat until roux is formed
  • Stir in beer and broth and whisk to form a gravy
  • Pour gravy over squash/pork mixture
  • Cover crockpot and cook on low for 8 hours, or until meat is tender
  • Just before serving, stir in lemon juice and pineapple (to taste)
  • Serve over Brown rice or other grain

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