Ingredients
Scale
- 1/2 lb. ground pork
- 12 oz. butternut squash spirals (I bought the frozen package)
- 3 tablespoons salted butter
- 1/2 teaspoon each salt and pepper
- 1 garlic clove, roughly chopped
- 1 shallot, sliced
- 1 large handful fresh spinach
- 6–8 fresh basil leaves, roughly chopped
- 1/3 cup parmesan cheese
Instructions
- In a skillet cook the pork over medium heat. Using a wooden spoon, break it up and occasionally mix around until it is fully cooked.
- Remove the pork from the pan to a large plate or shallow bowl and set aside. Add the butternut squash to the pan and turn the heat to medium/low. Cover the pan and let the squash steam for 3-4 minutes.
- Toss the squash around with tongs and replace the lid. Steam for another 3-4 minutes, until it is cooked and heated all the way through.
- Remove the squash from the pan and place it with the pork.
- Add the butter, salt and pepper to the pan. Bring the heat up slightly. Swirl the butter around the pan until it starts to foam and turn slightly brown. Turn the heat to low and add in the garlic and shallots.
- Sauté for 4-5 minutes or until the shallots are tender. Stir occasionally to prevent anything from browning too much.
- Turn the heat off and add in the spinach. Toss until it is wilted.
- Either add the squash and pork to the butter mixture in the pan or do the reserve by adding the butter mixture to the squash and pork plate or bowl. Add 1/2 of the cheese and toss gently to combine.
- Garnish with the remaining parmesan cheese, a sprinkle of salt and pepper and the basil.
Notes
If using fresh butternut squash, cook for 4-5 more minutes than frozen.
- Prep Time: 5
- Cook Time: 15
- Category: pork
- Method: stove-top
- Cuisine: dinner