This recipe will surprise you. The cinnamon and paprika pairs so beautifully with the squash and pork without being “sweet”.
Ingredients
* 3 tablespoons olive oil
* 1 pound pork chops, cut into bite-sized cubes
* 2 yellow onions, sliced thinly
* 1 large winter squash (acorn, butternut, or kabocha), peeled, seeded, and diced
* 2 garlic cloves, minced
* ½ cinnamon stick
* 2 teaspoons paprika
* 1 pinch cayenne
* 3 sprigs fresh thyme
* ½ cup golden raisins
* 1 ½ cups pork or chicken stock
* ½ pound pasta, long or short shapes
* 1 ½ cups sour cream, at room temperature
* Kosher salt and black pepper
Directions
Heat the olive oil in a large sauté pan over medium heat. Add the pork and brown well. Sauté until cooked through. Transfer the pork from the pan to a bowl and set aside.
Add the onions and a pinch of salt to the hot oil and cook until almost translucent. Add the cubed squash and sauté for about 5-6 minutes. Add the garlic and sauté for a minute longer. Add the cinnamon stick, paprika, cayenne, thyme sprigs, raisins, and stock. Bring to a boil then reduce the heat to maintain a low simmer for 10-15 minutes, or until the squash is tender.
Bring a large pot of salted water to a boil. Cook the pasta to al dente and drain.
Add the pork to the squash mixture to heat through. Remove the cinnamon stick and thyme sprigs. Remove the pan from the heat and stir in the sour cream. Serve hot spooned over warm pasta.
Source: Melissa Vance, JBG Contributor