Pulled pork and butternut squash parmentier is a gluten-free revisited recipe for the classic parmentier hash. I made it with leftover Argentinian roast pork to which I added the spices specific to pulled pork and chorizo, but you can prepare pulled pork at home. This dish combines tender butternut squash, pulled pork, and slightly spicy flavors for a comforting and original meal. Perfect for a dinner with family or friends, it will delight lovers of healthy cooking. Discover this recipe that combines simplicity and creativity.
Ingredients
Preparation
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Use homemade pulled pork, recipe here .
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Otherwise, prepare the meat with leftover well-cooked roast. In a pan, brown the onion and garlic in a little oil until translucent. Add your leftover pulled pork roast, chorizo, smoked paprika and cumin. Pour in the broth, cider vinegar and barbecue sauce. Cover and cook for 5 to 10 minutes.
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Prepare the butternut puree: Peel and cut the butternut squash into pieces. Cook in steam or boiling water until very tender (20 to 30 minutes). Drain and mash the squash into a puree with the olive oil or butter. Season with nutmeg, salt and pepper.
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Assemble the Parmentier: Preheat your oven to 180°C. In a gratin dish, spread a layer of pulled pork at the bottom. Cover with the butternut puree. Sprinkle with grated cheese or cheese of your choice for a golden crust.
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Bake for 20 minutes, or until the top is lightly browned.
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Finalize and serve: Decorate with a few sprigs of fresh parsley before serving.
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Serve with a green salad.
Note
Practical tip : Pulled pork can be prepared in advance and frozen to save time.
