The best test for checking out the new seasonal fruits and vegetables is to prepare them with little fanfare. Roast some root vegetables or squash. Make an apple tart. Anything that requires you to do as little as possible to the produce will garner you praise for your cooking prowess. Meanwhile it’s all nature’s doing. That was the inspiration for dinner this evening. I couldn’t pass by the mounds of squash tumbling off the display racks at the grocery store without picking up just one.

Of course there has to be something to go with your squash. And why not take the popular methods inherent in Beef Wellington and bring them over to pork? Pork chops en croute seemed the perfect pairing for my butternut squash. Just be careful when doing single chops in this style because they can easily overcook while the pastry finishes. A very hot pan and a fast sear should help the situation out.

As might be a little evident in the pictures of the dish there were some pastry issues. Mainly that I didn’t actually have enough for two full chops, so I stretched it out as best I could. The seams didn’t quite hold, and the puff pastry was too thin in spots. So I lost some juices, which in turn turned the bottom portion of the pork chop en croute soggy. All was not lost though, as my wife took the first bite she exclaimed: “Oh my God! This is so good.” Yeah, I did that.

I personally like both of the recipes for tonight’s dinner because they take aspects of other dishes and flavors, and then blend them up into something new. For the amateur home gourmet it’s satisfying to know that your experiments sometimes win out. I imagine this is what it’s like for the new chef, tentatively suggesting new combinations and ideas in the kitchen. It’s my hope that everyone who reads Munch Monster starts to follow this path, creating the new and fresh dishes that will become a cornerstone of family food tradition.

The Maple Ginger Butternut Squash came about in a natural way. I have some ginger root left that needs to be used up, and there was just a little maple syrup left in the bottle. Not enough for pancakes or a sauce, but enough to add flavor to something. I found that something with the butternut squash. Before you make dinner take a last look at what you have that is going to be thrown away if you don’t eat it that evening. From there you might come up with something new and interesting. Or at least tasty. This particular butternut squash recipe is just a little better because of the hint of ginger in the background.

Recipes for tonight’s dinner:
Pork Chops en Croute
Maple Ginger Roasted Butternut Squash

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