I was a little overly enthusiastic about my recent cake pop adventure and completely forgot about making an actual dinner for my family. Yes, I know I’ve been known to feed my kids dessert for dinner, but I swear that’s not the norm around here. Thankfully I had some boneless pork ribs in the freezer, extra produce from last week’s vegetable box and my Aroma Pressure Cooker, the biggest savior of the day. I rummaged through my fridge and came across an acorn squash. Hmm…could it be possible to cook the squash with my pork in the pressure cooker to mash later for a side dish? I guess we were going to find out. And let me tell you, the results were much better than I could have expected.
2 1/2 lbs boneless pork ribs
1 apple, cored and cut into large chunks
1 onion, cut into large chunks
1 medium acorn squash, halved and seeds removed
1 tbsp cloves
1 tbsp nutmeg
1 tbsp cinnamon
1 tbsp allspice
2 tbsp honey mustard
2 tbsp dried cranberries
2 tbsp lemon juice
Salt and pepper
Sprinkle salt and pepper on both sides of the pork. Set the Aroma Pressure Cooker to Brown for 15 minutes and brown the pork on all sides.
Add all remaining ingredients, placing acorn squash on top with cut side down. Select High Pressure for 30 minutes.
Remove squash and scrape the flesh into a bowl. Mash, adding some of the cooking liquid to achieve the desired consistency. Add salt and pepper to taste.
Note: The squash turned out amazing. There is no need to peel before cooking. I cannot wait to try and cook other hard to peel gourds under pressure.
Over to You
What’s your version of a perfect pork rib? Share and inspire us!