Pork Chops and Squash with Pumpkin Seed Vinaigrette
There's no need to peel acorn, kabocha, or delicata squash; their skins are tender and edible, and add extra color and texture to the dish.
Recipe by Chris Morocco
Active: 30 minutes
Total: 50 minutes
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2 tablespoons shelled pumpkin seeds (pepitas)
3 pounds winter squash (such as acorn, kabocha, delicata, or butternut), halved, seeded, cut into 1-inch wedges
5 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
4 1-inch-thick bone-in pork chops
1/2 small garlic clove, finely grated
3 tablespoons coarsely chopped fresh cilantro plus leaves for garnish
2 tablespoons (or more) fresh lime juice
Preheat oven to 425°. Spread out pumpkin seeds on a large rimmed baking sheet. Toast, tossing once, until just beginning to darken, about 4 minutes. Let cool. Coarsely chop; set aside.
Toss squash with 1 tablespoon oil on a Read More »from Pork Chops and Squash with Pumpkin Seed Vinaigrette