Your CSA springin' rhubarb on you this spring? You could make strawberry rhubarb anything, but why not pair that wonderful rich sourness with something savory?
This is as exciting as the World Cup playing soccer on your palate - so much action happening in each bite. The sour of rhubarb and the sweet of apple. The heat of jalapeño and the earth tones of cumin and rosemary. All supported by the umami flavor structure of butternut squash, pork and sauerkraut. I don't care who wins after eating this! (OK, I actually do care...)
1-1/2 lb butternut squash, peeled, seeded and diced, about 2-3 cups
2 tsp rosemary
2 Tbsp olive oil
1 onion, peeled and diced
1 tsp cumin seeds
2 apples, peed, cored and diced
8 stalks rhubarb, cleaned and diced
2 Tbsp honey
2 lb fresh sauerkraut
2 lb country pork ribs
3 cloves garlic, minced
1 jalapeño pepper, minced
12 oz Andouille or Polish sausage, diced
Preheat oven to 425. Toss the butternut squash with the olive oil and rosemary. Generously salt and pepper the squash and mix well. Turn out into a rimmed baking sheet and roast in oven for about 30 minutes.
Meanwhile, sauté onions and cumin seeds in a skillet with a bit of olive oil for about 15 minutes, until softened and beginning to brown. Add garlic and cook another 2-3 minutes. In a separate skillet, sauté the apple in a bit of olive oil for about 5-8 minutes over medium high heat. Allow the apple to brown up a bit.
Add the rhubarb and continue cooking for about 5 minutes. Add the honey and allow the mix to brown. But watch the rhubarb, to keep all of it from getting too soft. Some of the rhubarb will break down a bit. Fold together the onions with the apple and rhubarb.
Rise the sauerkraut lightly in a colander with a bit of water. Squeeze out water a bit with your hands. When the butternut squash is soft, tip it into an oiled 9x13-inch baking casserole. Top with the sauerkraut. Lay the pork ribs on the sauerkraut. Salt and pepper to taste. Top the ribs with the sausage.
Then top with apple rhubarb mixture.
Bake for about 30 minutes, until the pork is just cooked through the the topping is browned up a bit.
Serves 4.
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