Chef Nick’s Stuffed Red Kuri SquashPrint Print Without Images
As the days grow shorter, what way to celebrate the beauty of the fall season than with using the best seasonal squash and hearty ingredients. Red Kuri squash adds sweet flavor with a delicate chestnut-like flavor and adds great texture to a stir-fry appetizer, add Lepp’s pork tenderloin with the mix and then raise a glass to toast the best of the season.
1 Okanagan red kuri squash, seeded, gutted and insides cut into 1-inch cubes
¼ lb Lepp’s pork tenderloin, cut into julienne strips
1tbs ginger, finely chopped
2 tbsp sesame oil
2 tbsp olive oil
1 tbsp unsalted butter
1 tbsp Chinese rice wine
1 tbsp granulated sugar
1 tbsp oyster sauce
1 tbsp cornstarch
½ lb pre blanched shanghai noodles
3 garlic cloves, finely chopped
½ small onion, coarsely chopped
1 small chili pepper, seeded and finely chopped
1tbsp black beans, rinsed, dried and coarsely chopped
1 tbsp brown sugar
2 tbsp hoisin sauce
2 tsp light soya sauce
Green onions, fried chow mein noodles and pea shoots for garnish.
- Preheat oven to 350F
- In a mixing bowl, combine chopped ginger, sesame oil, Chinese rice wine, sugar, oyster sauce, soy sauce and cornstarch. Mix the pork in with marinade ingredients. Set aside for 40 minutes.
- While pork is marinating, cut 3 –inches from the top of kuri squash. Remove and discard seeds and trim 1-cup of inside of the squash into 1-inch cubes and set aside.
- Season the squash cup with salt, pepper, 1 tablespoon of unsalted butter and 1 tablespoon of olive oil.
- Place on a baking tray, cover with aluminum foil and bake for 40 minutes.
- Heat 1 tablespoon of olive oil and 1 tablespoon sesame oil in a large frying pan or wok over high heat. Add remaining ingredients and stir fry for 5 minutes.
- Place stir fry ingredients in pre baked squash bowl.
- Garnish with green onions, fried chow mien noodles and pea shoots. Bon Apetit!