By Karen Hursh Graber, originally in the Sep/Oct 2011 issue of el Restaurante
Makes 4 servings
4 baby acorn squash or baby pumpkin
4 t. butter
Salt and pepper to taste
2 T. vegetable oil
1 med. white onion, finely chopped
4 Roma tomatoes, seeded and finely chopped
2 cloves garlic, minced
1 lb. shredded, cooked pork shoulder
1⁄4 t. ground cloves
1⁄2 t. ground cinnamon
2 oz. blanched, slivered almonds
2 oz. golden raisins
Preheat the oven to 375°F. Cut the top off the baby squash or pumpkin, scrape out the seeds and strings, place a teaspoon of butter in each and sprinkle with salt and pepper. Bake for 30 minutes or until tender. Heat the vegetable oil in a skillet, add the onion and sauté until transparent. Add the tomatoes and garlic and cook until the juice from the tomato has evaporated. Add the meat, spices, almonds and raisins and cook until combined and heated through, about 10 minutes. If the mixture seems dry, add a little broth from cooking the pork. Taste for salt and pepper. Divide the picadillo evenly among the squash. Garnish with squash blossoms or pepitas if desired.