Pork and Squash Pasta from The Greenhouse Tavern

So if you're thinking that The Greenhouse Tavern is a hot newer restaurant in Cleveland, Ohio, you are right! But the fun NJ shore connection comes through Chef/Partner Brian Goodman who grew up in NJ and graduated third in his class from Rutgers. He has worked in NJ kitchens where he was introduced to sustainable practices and the farm to table movement. And he has worked in Manhattan under Iron Chef Michael Symon (also a Clevelander) and Chef Jonathon Sawyer who is Chef/Owner of The Greenhouse Tavern. 

Chef Goodman may live in Cleveland now but he has a soft spot for the NJ shore, especially "pork roll, Great Adventure, and the beach." We are grateful to him for sharing this warm and delicious comfort food with Savoring the Shore!

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The recipe calls for kabocha squash but we had easy access to butternut so substituted that instead. Saute it in butter, add some fragrant spices and fresh sage, and allow to brown. 

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Add heavy cream and puree, then fold in pork.

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Toss gently with cooked pasta and serve. Yum!

The complete recipe appears in the Savoring the Shore fundraising cookbook all net proceeds to NJ shore Sandy recovery. "Savoring" is available through this web site (please see link at left), through Amazon, and at select retailers (please see list at left and watch also for announcements on Facebook and Twitter). It makes a great holiday gift that gives twice!