A Passion for Pumpkin

Cider-glazed pork with roasted pumpkin and Andouille hash

Will Artley
Chef, Evening Star Cafe

Evening Star toque Will Artley swears this autumnal feast was actually a happy accident. “This was a random experiment that I came up with last fall; it ended up being a huge hit,” he said, noting that some diehard patrons demanded he keep it around indefinitely. “I actually ended up running it all winter because of customers’ threats to boycott the restaurant if I took it off the menu.”

Photography by James Kim

PREP TIME: 10 min.
COOK TIME: 20 min.
SERVES: 4

INGREDIENTS
4, 10-ounce pork chops
4 pounds fresh pumpkin
4 links Andouille sausage, medium diced
4 ounces cilantro, chopped
1 red onion
1 tablespoon cinnamon
1 tablespoon cumin
6 garlic cloves, sliced
2 tablespoons butter
1 gallon apple cider
3 ounces extra-virgin olive oil
Salt and pepper to taste

PREPARATION
Begin by placing the apple cider in a medium-to-large saucepan and reducing down to syrup (about 20 minutes). Set aside when finished.

Preheat oven to 350 F. Peel and medium dice all pumpkin; keep in mind that the smaller you dice, the faster they will roast. Place in a medium mixing bowl, and toss with olive oil and salt and pepper; roast until tender.

Slowly render Andouille sausage in a warm, medium pan. When the sausage becomes crispy, add garlic and onions. Saute about 5 minutes, then add cumin and cinnamon. Let settle and incorporate pumpkin. Continue cooking for 2 to 3 minutes. Remove from heat, and add cilantro.

Grill pork chops to desired temperature. Brush with cider syrup before serving. Spoon equal portions of hash onto each plate, and cover with cider-glazed chop. Don’t be afraid to add a couple of grilled fresh local peaches as garnish.

(October 2008)

Tags: Andouille sausage, Cider-glazed pork, pork, pork chop, pumpkin, recipe