This dish is a great in the colder months, which seems to mean all year round here! It is quick to make, fairly cheap to make, only has a handful of ingredients and absolutely never fails to satisfy. I dish it up with a dollop of mashed potato.
The cut of pork I use is shoulder, a good one for slower cooking. It used to be one of the cheaper cuts but, with the way food prices are going here, its purchase still needs to be thought about. We are eating more meat-free meals and most of the meat I do buy has a reduced sticker on it and gets put straight into the freezer for another day. Having said that, I reckon this casserole is worth every penny! Only about half a butternut squash is used, leaving plenty for another meal.
It's a Waitrose recipe, btw.
Pork and Butternut Squash Casserole - serves 4
2 tbsp oil
500g pork diced shoulder
1 onion, chopped
200g butternut squash, diced
1 large carrot, sliced
500ml stock (I do half veg, half chicken)
Preheat oven to 180ºC, gas mark 4.
Heat 1tbsp oil in a large flameproof casserole dish.
Add the pork and fry for 5 minutes to brown and seal.
Remove the pork and set aside.
Add a further tbsp of oil to the pan and fry the onion, butternut and carrot for 5 minutes.
Gradually pour in the stock. Bring to the boil and simmer for 2-3 minutes, uncovered.
Remove the dish from the heat, add the pork and season to taste.
Cover and put in the oven for 35 minutes or until tender.
Let me know what you think!
No comments:
Post a Comment