January 16, 2012 – Dinner: Roast Pork and Acorn Squash with Sugar Snap Peas

January 16, 2012 – Dinner: Roast Pork and Acorn Squash with Sugar Snap Peas

We still had a big bag of BBQ boneless pork in the meat drawer of the fridge, so I decided to heat some pork and bake an acorn squash.  I cut a 1 ½ lb. acorn squash in half, deseeded the cavity and put a 1/3 oz. slice of butter and one heaping Tbs. of brown sugar into each cavity.  I looked at the cavities that were deep and rather empty looking and then thought about the PPI baked fruit and pecan medley made for Christmas Eve that we had brandied that was still in the fridge.  So I filled the cavities the rest of the way up to the top with the fruit medley.  I then put the acorn squash into a steel baking dish and covered it with aluminum foil and filled another baking dish with the BBQ pork and covered it with foil and put them both into the oven set at 350°F to bake.

When Suzette arrived about 45 minutes later and checked the squash it still was not soft so, she snapped about a cup of sugar snap peas and steamed them while I worked.

Finally in another thirty minutes she deemed the squash ready, so we filled our plates with the roasted pork and ½ of a ½ each of the baked squash. 

We drank Kirtland Amber Ale beer with this simple, but pleasant dinner.  The dinner turned out to be rather heavy (we each ate about one lb. of pork), so we each had to take on some yogurt later in the evening to still our stomachs.

We probably should have drunk another beer with dinner to wash down the heavy food; that old navy dietary trick.

Bon Appètit