Charleston Living Magazine Nov-Dec 2021

FOOD | IN THE KITCHEN
Butternut Squash Mix
Yields: 3-4 for a side
Ingredients
1 butternut squash, peeled & cubed into 1/2” pieces
2 tbsp olive oil
1 tbsp honey
1 1/2 tsp cinnamon
arils from 1 pomegranate
1/2 cup feta cheese
1/2 cup pecans (chopped)
Directions:
1. Preheat the oven to 350. On a baking sheet
lined with parchment paper, toss together
butternut squash with 1 tbsp olive oil,
honey, cinnamon, and salt. Pop it into the oven and
roast them for 25 minutes or until squash is soft.
2. While the squash is roasting, add pecans
and sage to a pan with 1 tbsp olive oil and
1/2 tsp cinnamon. Mix in the pan and
cook on low-medium heat for approximately two
minutes. Pecans should be a shade darker and sage crips.
Be careful not to burn them.
3. Add the squash to a bowl and mix with pomegranate,
feta, and crisp sage. This can be served as a stand-alone
dish or top off these rillette crostinis.
Pork Rillette Crostinis
Ingredients
2 lbs pork shoulder, cut into 1-2 inch pieces
1/2 cup vegetable oil
1/4 tsp cinnamon
1/2 sweet onion, diced
salt
3 garlic cloves, peeled and smashed
1 Baguette
1 tsp fresh ground pepper
5 thyme sprigs
4 dried bay leaves
Directions:
1. Preheat the oven to 275 degrees Fahrenheit.
2. Season the pork with salt and spread it out on to a large baking
dish. Pour the oil over top and add the onions, garlic,
thyme, and bay leaves between the pork. Sprinkle with cinnamon
and ground pepper.
3. Cover the dish with aluminum foil and add to the oven to cook
for three hours.
4. Remove the dish from the oven and remove the pork into a
high-powered blender. Slowly begin to break down the meat and
drizzle in the oil from the baking dish and salt to taste until creamy;
set some oil aside.
5. Pack the meat into a glass jar, top it off with a little oil, close the lid
and refrigerate for at least a couple hours.
6. Cut the baguette into 1/2 inch slices, brush with olive oil,
and toast in the oven on a baking sheet for 6-9 minutes.
7. Serve pork rillette with crostinis and top off with the butternut
squash mix.
102 | CharlestonLivingMag.com