Roasted Acorn Squash with Crispy Pork Belly and Creamy Garlic Sauce
Nothing says Fall like squash! Though the ubiquitous butternut squash has had a starring role in our raviolis, soups, and salads, I prefer some of the other varieties – acorn and kabocha to name a few. In this recipe, I’ve roasted up some lovely acorn squash until the crust is crispy and the flesh is moist and tender. Adding in some pork belly, toasted hazelnuts and finishing with our wonderful Creamy Garlic Sauce makes this veggie side into a satisfying main dish!