Grilled Pork Chops, Roasted Acorn Squash with a Pumpkin Seed Vinaigrette

Acorn squash is an unsung culinary delight - if cooked well, especially roasted with loads of butter. This recipe combines the nutty butteriness of acorn squash with succulent pork chops and a tangy pumpkin seed vinaigrette to liven up your fall/winter gatherings!
Pork Chops and Roasted Acorn Squash with Pumpkin Seed Vinaigrette
Makes 4 servings
Ingredients
- 2 acorn squash, halved, seeded, cut into 1" wedges
- 3 tablespoons butter
- 4 1"-thick bone-in pork chops
for the vinaigrette...
- 4 tablespoons shelled pumpkin seeds
- 6 tablespoons coarsely chopped fresh cilantro
- 2 garlic cloves, finely grated
- 6 tablespoons olive oil
- 4 tablespoons (or more) fresh lime juice
- Kosher salt and freshly ground pepper
Instructions
Step 1 - Preheat oven to 425°F. Spread out pumpkin seeds on a rimmed baking sheet. Toast for 4 minutes, tossing after they've baked for 2 minutes. Set aside cool. Coarsely chop
Step 2 - Melt butter in a small saucepan.
Step 3 - Acorn squash: cut a small portion of one side to give the squash a base. Halve the squash from top to bottom and scoop out the seeds. Cut off the top and bottom of the squash halves, and then slice the squash into 1” portions crosswise. Place squash on a rimmed baking sheet and baste both sides with melted butter; season with salt and pepper. Bake squash for 20 minutes (until the skin is golden brown), turn, and continue baking for approximately 20 minutes.
Step 4 - Whisk garlic, 6 tablespoons chopped cilantro, 4 tablespoons lime juice, chopped pumpkin seeds, and 6 tablespoons of olive oil in a small bowl to combine. Season the vinaigrette with salt, pepper, and more lime juice to taste.
Step 4 - After the squash has roasted for 30 minutes, heat 2 tablespoons of avocado oil in a large, heavy skillet over medium-high heat. Season pork chops with salt, pepper, and a touch of granulated garlic and cook until brown, about 7 minutes. Turn over and cook the pork for about 3 minutes until it reaches an internal temperature of 145°F.
Step 5 - Divide squash and pork among plates; spoon vinaigrette the pork and drizzle on the side. Top with cilantro leaves and a few whole roasted pumpkin seeds. Enjoy!