Roasted Acorn Squash with Crispy Pork Belly and Creamy Garlic Sauce

Makes: 2 servings
Prep Time: 20 min.
Cook Time: 30 min.

  • 1 med Acorn squash, cut into quarters lengthwise, seeds removed
  • 6 leaves fresh sage, patted dry if damp
  • 1/4 lb pork belly, pre-cooked, sliced into 1/4″ thick pieces
  • 2 tbsp hazelnuts, roughly chopped
  • 3 tbsp olive oil
  • 2 tbsp Armanino Creamy Garlic Sauce
  • 1 tbsp balsamic glaze
  1. Rub the inside of the squash with a little olive oil, season with salt, and roast in 350 degree oven for about 30 minutes, until flesh is very tender and the skin is beginning to crisp.
  2. While the squash is roasting, prepare remaining ingredients. Deep fry sage leaves in 375 degree frying oil until crisp, 1-2 minutes. Drain and reserve.
  3. In medium saute pan, add a little olive oil and saute the slices of pork belly until crisp on both sides, about 4-5 minutes total. Reserve.
  4. Using same saute pan, drain excess oil, then add hazelnuts and toast over medium heat until lightly golden. Add in remaining 2 tbsp of olive oil, the Creamy Garlic Sauce and the Balsamic Glaze. Warm for about 30 seconds then pour over squash, garnish with the pork belly and sage leaves and serve immediately.
Chef’s Tips:
  • Go vegan by simply omitting the pork belly.
Roasted Acorn Squash & Crispy Pork Belly with Armanino Creamy Garlic Sauce