118 W Lakeview Dr,
Duncan, SC
29334
(864) 640-0842
☰
118 W Lakeview Dr,
Duncan, SC
29334
(864) 640-0842
With a sharp knife and being very careful, cut the squash in half from stem to tip. Scoop out the seeds and stringy parts leaving a clean smooth inner center.
Place a scant ¼” water in the bottom of a large glass baking dish. Add the prepped squash cut side down and bake for 50 minutes or until a cooking fork releases easily.
Remove from the oven and flip squash over with cut-side up. The water will have done its job of keeping the squash moist and now have evaporated. Add 1 (or more) tablespoon butter to the center of each half. Place dried cranberries and pecans to the center of each half. Top with 1 tablespoon butter and drizzle with the maple syrup. If using brown sugar instead of maple syrup, add 1 tablespoon sugar with the berries and pecans, top with the butter and omit the syrup. Lightly sprinkle with cinnamon.
Return to the oven until butter is melted. Once done, remove and serve.
Compost the center discarded parts, or feed them to the chickens!
With meat mallet, pound pork to 1/8” thickness. In small bowl, beat egg with 1T water. On a plate, mix ½ c flour with 1/2t salt. Dip cutlets in egg mixture then dredge in the flour.
In 12” skillet over medium-high heat, add 2T butter, add cutlets a few at a time and cook until browned on both sides (about 3-4 minutes). Remove pieces to a platter as they brown. Add more butter to the skillet as needed until all cutlets are done.
Into pan drippings, over medium heat, stir 1 ½ T flour. Stir in half and half, 1 T chopped fresh sage or to taste and 1/4t salt. Heat to boiling. Pour sauce over cutlets. Garnish with sage leaves.