Yep, you’re getting a 3 for 1 in this post. Lucky ducks These recipes came about because I wanted a tasty vessel for some shredded pork. Delicata squash is my favorite type of squash. If you haven’t had it, you should definitely give it a try. The flesh is buttery and melts in your mouth and the skin gets nice and crispy when you roast them. Pure heaven. As a bonus, roasted delicata seeds are a delicious snack. As for the salsa, I am in love with the avocado salsa that I get at a local taco shop so I decided to make my own. It had a great flavor and isn’t as heavy as guacamole.
Delicata Squash Boats
4 delicata squash
8 cups shredded pork (recipe below)
8 tbsp avocado salsa (recipe below)
sea salt and pepper to taste
Preheat oven to 425 degrees F. Slice the squash in half and scoop out the seeds (save for roasting). Place them flesh side up on 2 parchment lined baking sheets. Drizzle with oil and sprinkle with salt and pepper. Bake until flesh is soft and easily pierced with a fork, or about 35-40 minutes, flipping them over halfway through. Remove from the oven and fill each half with a cup of pork. Place them back in the oven and bake for an additional 7-8 minutes so the meat can crisp up a bit. Remove from the oven and drizzle with 1 tbsp of avocado salsa.
4 lbs boneless pork shoulder ribs
4 dried guajillo chilies
2 tsp ground cumin
1 tsp arbol chili powder
1 tsp granulated garlic
1 tsp onion powder
1 tsp smoked paprika
1 tsp dried Mexican oregano
1 tsp sea salt
1/2 tsp cinnamon
1/2 cup water
Combine the spices in a small bowl. Place the water and chilies in the crock pot. Place the meat on top of that and then sprinkle with the spice mixture. Cook on high for 5 hours. Remove the pork and shred with a fork.
4 small avocados, cut in half and flesh removed
2 lbs tomatillos
2 serrano chili peppers
1/2 small onion, chopped
6 garlic cloves
1/4 cup lemon juice
Turn on your oven to broil. Grease a baking sheet and place the tomatillos, peppers and whole garlic cloves (placed in the four corners so they won’t burn) in an even layer on baking sheet and stick them in oven. After the tomatillos and peppers begin to blister, about 10 minutes, flip everything over and cook for an additional 10 minutes on the other side. Remove from the oven and let cool. Once the peppers are cool enough to handle, remove stems. Add tomatillos, peppers, garlic and pan juices to a blender or food processor. Add the chopped onion and the avocado to the processor as well. Pour in the lemon juice and pulse until smooth.
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