Red Curry Pasta with Butternut Squash, Ground Pork and Roasted Garbanzos

I've been on a ground pork kick the last couple of weeks after experimenting with substituting half of the ground beef with ground pork in my current go-to chili, Smoky Beef-and-Bacon Chili. The result? Moist and flavorful with a much better mouth-feel.

With that in mind, I planned to make another favorite, Red Curry Sloppy Joes, by substituting the ground beef with ground pork. But on a whim I decided to turn the whole idea into a pasta recipe that also utilized a delicata squash that I'd been holding onto along with a go-to appetizer, Pimenton Roasted Garbanzos.

And after my co-worker was enviously commenting on my leftovers right after he'd finished his own, I figured it was definitely one to share.



Red Curry Pasta with Delicata Squash, Ground Pork and Roasted Garbanzos
Pimenton Roasted Garbanzos
1 can coconut milk
2 T. red curry paste
1-2 T. fish sauce
1-2 T. sugar
1 T. lemon or lime juice
1 small delicata or butternut squash, cut in bite-sized pieces
8 oz. penne or other bite-sized pasta
1 T. coconut oil
1 pound ground pork
1/4 cup chopped green onions, divided
1/4 chopped fresh basil, divided

Prepare Pimenton Roasted Garbanzos, then lower oven heat to 350 degrees.

Mix coconut milk, curry paste, fish sauce, sugar and lemon juice in a blender. Combine about 1/2 cup of curry mixture with butternut squash, then roast on a sheet pan until cooked through, about 10-20 minutes depending on size of chunks.

Meanwhile, cook pasta according to package directions.

Preheat a large saute pan over medium high heat; add coconut oil, then crumble in ground pork and stir until cooked through. Pour remaining curry mixture into sausage and simmer for 5-10 minutes.

Once pasta and squash are finished, stir in with sausage and add half of green onions and basil. Transfer to a serving bowl and top with about 1 cup garbanzos and remaining green onions and basil.

Even Mom likes my Stuffed Squash

Mom was finally rested enough last night for a visit from me, and she was more than happy to return to the kitchen and cook a wonderful meal for Charlie and me. Which meant that my original plan to send Bryan out to fend for himself for dinner simply wasn't acceptable.

Plus, I was feeling the need to redeem my cooking abilities after I made this Butternut Squash Filled with Spinach and Ricotta Recipe from Relish that was quite horrible. Why didn't I just stick with my own recipe? Heck, even Mom likes it!

This stuffed squash recipe changes each time I make it but the players are generally the same: Spinach, rice, Parmesan cheese, walnuts and butter are what make it so fabulous.

Mai Ling's Stuffed Squash

Large acorn squash

1-1/2 c. leftover rice pilaf (recipe follows)

8-oz. package frozen spinach, thawed and squeezed dry

1/2 c. grated Parmesan cheese, divided

1/4 c. chopped walnuts

2 T. butter

Salt and pepper to taste

2 T. bread crumbs

Cut squash in half and cook, cut side down in about an inch of water at 375 degrees Fahrenheit until soft, about 45 minutes. Allow to cool.

Meanwhile, mix rice, spinach, 1/4 c. Parmesan cheese and walnuts in a medium bowl.

After squash is cool enough to handle, gently spoon out the flesh into the bowl. Add butter and stir well. Add salt and pepper to taste, then scoop back into each squash half. Sprinkle with remaining Parmesan cheese and bread crumbs, then cook at 375 for another 25-35 minutes, until beginning to brown on top.

Rice Pilaf

2 T. extra-virgin olive oil

1/4 c. onion, chopped

2 garlic cloves, minced

3/4 c. basmati rice

1/2 c. orzo

2 c. water

1 t. salt

Heat olive oil in a medium saucepan and add onion. Cook for about 5 minutes; add garlic during last minute. Add rice and orzo to pan, and continue stirring until fragrant, about 2 minutes. Add water and salt, bring to a boil, then lower heat and simmer, covered, for 15 minutes. Remove from heat and allow to cool, still covered, for 10 minutes before serving.