Pig in a Pod with Apples (Serves 4)

Provided By Judie Steeves

This is a whole meal stuffed into an acorn or other small winter squash, and it’s just delicious.

2 acorn squash
1/2 lb. (250 g) B.C. ground pork
pat of butter
1 onion
1 c. (250 ml) cabbage
1 apple
1 knob ginger
2 tsp. (10 ml) fresh thyme
1 tbsp. (15 ml) fresh sage
1/2 tsp. (2 ml) cayenne
salt and pepper to taste

Pre-heat oven to 400F

Cut the squash in half and scoop out the seeds and membranes, leaving the meat and shell intact. Set face down in a roasting pan with just a half-inch of water and bake for about 20 minutes while you prepare the filling. Cook ground pork or sausage meat in a deep frypan or wok until all pink is gone, draining off any excess fat. Remove the pork. Add butter or oil to pan and fry a large chopped onion, shredded, chopped cabbage, cored chopped apple and a spoonful of minced ginger, cooking until the onion and cabbage are just limp. Season with fresh herbs, salt and peppers and return pork to pan, mixing well. Remove squash from oven and turn over, cut side up. Fill each with the pork and cabbage mixture. Return to the oven for a further half hour.