And so we meet again, acorn squash. After last night’s peeling party, I was relieved to see that I would just be cutting tonight’s incarnation into wedges, then roasting the heck out of them.
Cost of ingredients: $13.50, almost $11 of which was for the pork loin. I already had the olive oil, brown sugar, cinnamon and cumin (which I suspect is old and weak, since I can’t remember when I actually bought it).
Substitutions: None — although there was one omission. For some reason, I forgot the chili powder.
As easy as they said? I got very excited about getting to use my cast-iron pan, which happens so rarely that I had forgotten where I had stored it . (Prominent place in pot rack, not under stove with commonly used pots and pans.) Why do you think they ask you to tie a pork loin? I know they say “so it cooks evenly,” but it wasn’t like my untied version suddenly spread into a thin paste or anything. It cooked just fine. Plus, who enjoys cutting and picking off pieces of string? Do not want.
How’d THAT go over? Quicker than expected — I set the timer for 40 minutes, as indicated, but the pork was way done by then — about 20 degrees higher. Luckily, it wasn’t overdone, but the squash wedges were caramelized (which was actually quite tasty). Also, speaking of omissions, I skipped over the instructions to brush the meat with sugar mixture and turn the squash every 15 minutes. And also the tenting at the end, because we were in a hurry. We lived.
Would I make it again? Eh. The brown sugar glaze with cumin and cinnamon was a nice touch (and I can only imagine what the chili powder would have done), but the acorn squash itself wasn’t too amazing — again, yams would have been a perfectly good substitute, even with their higher sugar content.
|WHAT SAM WORE: 05-04-10
|The shirt: Band-collar white linen shirt from Banana Republic.|
|The pants: Olive boot-cut cotton khakis from Old Navy.|
|The shoes: Sneakers by Skechers, from Last Chance.|