Fall Is Here

Pork Tenderloin, Squash, Quince Chutney

Pork Tenderloin, Squash, Quince Chutney

The first day of fall is upon us and the autumn ingredients are beginning to appear at the farmers markets. I found an array of hard/winter squashes that are great for roasting in the oven and then using as a side dish or for soup. I stumbled upon some Quince, and nothing screams autumn more then quince, so I made a tasty quince and maple chutney that I paired with pork tenderloin, puréed Delicata Squash, and Choy Sum braising greens.

 

Puréed Kabocha Squash Soup

Puréed Kabocha Squash Soup

Even though I have yet to feel a chill in the air, I wanted to use the beautiful Kabocha Squash I bought. It looks like a pumpkin and is very sweet. I roasted the squash after slicing it in half, sautéed mirepoix and garlic, added chicken stock, and puréed everything together. Easy and tasty.

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