“Fragrant with spices and rich with the interplay of sweetly tart flavors. This simple pork dish is a perfect fall or winter meal. Serve it with a wild rice pilaf and some steamed greens. Complete the experience with a glass of Merlot. For a simple dessert serve some sliced fresh pears, sprinkle them with crumbled gorgonzola and dribble them with maple syrup.” - by Lola
Ingredients
Adjust Servings
Original recipe yields 4 to 6 servings
Directions
- Heat oil in a large skillet over medium heat. Add pork and saute until lightly browned, about 3 to 4 minutes. Stir in cinnamon and season with salt and pepper to taste. Remove pork from skillet and set aside.
- To same skillet add squash and saute for 4 minutes. Add additional oil if needed. Stir in onion and saute until soft. Stir in the cloves, mace, apples, cranberries and brown sugar. Saute for 4 to 5 minutes. Stir in the apple juice, reduce heat and simmer until apples are tender. Stir in reserved pork and cook for about 5 more minutes. Add chopped walnuts just before serving.
Nutrition
Amount Per Serving (5 total)
- Calories
- 365 cal
- 18%
- Fat
- 13.8 g
- 21%
- Carbs
- 42.9 g
- 14%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"I love this dish. It has all the wonderful flavors of fall. The butternut squash takes on a wonderful sweet taste due to the brown sugar and spices. I used apple cider the last time I made it as that ..." See moreis what I had on hand and it made the flavor even more intense."
FSQUEEN
"It definitely is a sweet main dish, so don't forget to make some sides to even it out. Uncle Ben's long grain and wild rice went very well. I made a few teeny changes, no mace, cranberries, or apple..." See more juice... so I used cardamom, dried dates and apple cider. For a prettier presentation, slice the squash into french fry shapes, and leave the apples in wedge shapes. All the cubing is ugly and a lot more work..."
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