Stuffed-with-Goodness Butter Baby Squash
Adapted from Loving It Vegan
So many veggies as we approach fall THIS WEEK. Butternut squash is about as fall as it gets, aside from picking pumpkins and bobbing for apples. Why not stuff the squash with other goodness like veggies and quinoa? And why not try it with your butter baby squash in your box? You really can't go wrong with all these real ingredients cooked up into a cozy cucurbita meal.
INGREDIENTS
Roasted Butternut Squash:
Serving (Optional):
Sauce:
Quinoa Filling:
INSTRUCTIONS
- Preheat oven to 375F. Spray a baking dish with cooking spray (10-inch round dish, or any dish that holds your pork chops will work).
- Arrange sliced onion and sliced apples in the bottom of the prepared dish.
- Place pork chops on top of apples and onions. Sprinkle with salt and pepper along with thyme and rosemary.
- In a small bowl (or in a jar), whisk together (or shake) soy sauce, Worcestershire sauce, brown sugar, 1/2 umami packet and olive oil until completely combined. Drizzle sauce over the pork chops.
- In a large bowl, mix together dry stuffing mix and melted butter. Spread evenly over the pork chops.
- Cover dish with foil and bake in the preheated oven for 30 minutes. Remove foil and bake for an additional 10-20 minutes, or until pork is cooked through and reaches an internal temperature of 145 degrees F. The cooking time will vary based on the size and thickness of your pork chops. If the topping starts to get too brown before the pork is done, just lightly cover with foil for the remaining baking time.
- Serve with spelt or gluten-free rolls, and some arugula salad!
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