Name: Roasted acorn squash with pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 9 oz acorn squash, halved lengthwise and seeded; 7 oz pork tenderloin, cut into 1-inch-thick medallions; 1 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp salted butter; 1/2 tsp ground sage; 1/4 tsp garlic powder

Nutrition

Per serving

454 calories

Protein: 47g; 40% of calories
Carbs: 28g; 24% of calories
Fat: 18g; 35% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Rub the cut sides of the squash with half the olive oil and season with a pinch of the salt and pepper. Place the squash cut-side down on a sheet pan and roast for 30 to 40 minutes, until a knife slides easily into the thickest part and the edges are browned.
During the last 10 minutes of roasting, season the pork with the remaining salt, pepper, and the garlic powder. Heat the rest of the oil in a skillet over medium-high heat. Sear the medallions for 3 to 4 minutes per side until browned, lowering the heat if the pan smokes. Remove to a plate to rest for 5 minutes. Done when center reads 145°F.
In the same skillet over medium heat, melt the butter. Stir in the ground sage and cook for 1 minute until fragrant.
Turn the squash cut-side up on the plate. Arrange the pork alongside it. Spoon the sage butter over the squash and meat, including any resting juices from the pork plate.

Nutrition

Ingredients

Instructions

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