For a new seasonal twist, try Mexican pumpkin. Halloween is around the corner and pumpkins, gourds and squash fill the stores. The unusual flavors of cumin-scented pork and pumpkin combine to make a Halloween treat.
We usually think of pumpkins for pies or a sweet vegetable mixed with brown sugar. In Mexico these squash are used as a savory vegetable. It’s best to cook with a squash such as acorn or butternut variety or one known as sugar pumpkin. This dish is made in the microwave oven to cut preparation and cooking time. To make prep time easier, look for fresh or frozen acorn or butternut squash already peeled and cubed.
This meal contains 495 calories per serving with 28 percent of calories from fat.
Fred Tasker’s wine tip: The spicy, savory pork dish would go nicely with an aromatic white viognier (VEE-own-YAY).
• Pork tenderloin cut into slices 1-inch thick can be used instead of pork chops.
• If you have extra squash, freeze it for another meal.
• Microwaving the squash first makes it easier to cut.
• f pressed for time, microwave 1/2 cup green beans and serve instead of the squash.
• Prepare ingredients.
• Start Mexican Pumpkin
• Make pork.
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1 bottle ground cumin, 3/4 pound boneless pork loin chops, 1 package frozen, diced onion, 1 bottle honey, 1 small acorn or butternut squash or sugar pumpkin, 1 package frozen corn kernels, 1 jalapeño pepper, 1 tomato.
Staples: Olive oil spray, olive oil, balsamic vinegar, fat-free, low-sodium chicken broth, salt, black peppercorns.
Linda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.