Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Halve 1 medium acorn squash lengthwise and scoop out the seeds. Rub the cut surfaces with 1 tablespoon olive oil and season with 1 teaspoon Diamond Crystal kosher salt. Set cut-side down on a baking sheet and roast for 25–30 minutes, until a fork slips easily into the flesh.

2. 2.

   While the squash roasts, dice ½ medium sweet onion and 1 medium Roma tomato. Cut the kernels from 1 ear of corn.

3. 3.

   Strip and chop 5 ounces dino kale, then mince 1 garlic clove.

4. 4.

   Season 8 ounces ground pork with 1 teaspoon Diamond Crystal kosher salt. Let stand for 10 minutes while the squash roasts.

5. 5.

   Heat 1 teaspoon olive oil in a skillet over medium-high heat. Cook the diced onion and corn kernels for 3 minutes. Add the seasoned pork and cook, breaking it up, for about 5 minutes, until it reaches 160°F. Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, and the diced tomato; cook for 2 minutes more. Set the filling aside.

6. 6.

   In a second skillet, heat 2 teaspoons olive oil over medium heat. Add the chopped kale and ½ teaspoon Diamond Crystal kosher salt; cook for 3 minutes. Add the minced garlic and cook for 1–2 minutes more, until the kale is tender.

7. 7.

   Turn the roasted squash halves cut-side up and mound the filling inside. Bake for 6 minutes, then let stand for 3 minutes.

8. 8.

   Plate one stuffed squash half per person with the kale alongside. Halve 1 lime and squeeze it over both plates.

Want more detail? See the temperature guide.