Spiced Pumpkin & Pork Tacos

It's the high season for all things squash, pumpkin, and gourds. They look great decorating front entries and table scapes, and taste delicious whether roasted and toasted, in soups or in coffee (ha, doubtful any actual pumpkin is used in coffee house drinks, but it’s the thought that counts...).  The problem with the latter is that in order to actually eat any member of the Cucurbitaceae family, one has to peel it and scoop out the insides. This can be a bit tricky since the fruit is super firm, with a hard skin.

There is a popular 'hack' going around where first the whole squash skin is pricked several times all over with a fork, and then the entire thing is microwaved for a few minutes to soften the skin. The skin is then easier to peel using a simple vegetable peeler. While this hack kind of works, it's not my favorite way to get to the bottom of the matter as it starts to cook the fruit, slightly changing the texture before the intended recipe's cooking process. In my mind there is no way to cheat the system here, you just have to go for it using a few techniques to help get the job done easily and safely.

(Watch Shiso Kitchen’s video for a tutorial on Instagram!)

I like to peel a squash or small pumpkin like I peel a pineapple. First stabilize a cutting board by placing a wet cloth underneath it. Keep a couple of damp paper towels nearby, and use a 6-8 inch chef utility knife to get the job done. Trim off about a 1/4 inch slice from the top and bottom of the pumpkin or squash, giving yourself a flat surface to stabilize the squash. If you're working with a butternut squash, next cut the squash in half through it's 'waist' yielding 2 manageable pieces. Sit the upright squash sitting on its flat side, run your knife down the sides, following the curve of the squash as best possible. Continue all the way around the squash until all the peel has been removed. Next, cut the squash or pumpkin in half vertically, exposing the seeds. Scoop the seeds and 'guts' out with a heavy spoon, scraping the sides until the walls are clean. To cut into pieces, place the squash face down on a flat side (again to stabilize), and slice or dice as desired. Don't forget to tuck your fingers! Use a damp paper towel to wipe the knife or board free of any slippery squash. A damp paper towel can also be placed underneath the squash itself to help with additional stabilization while cutting of a particularly slippery squash.

Spiced Pumpkin & Pork Tacos

serves 12 tacos

• 1.5 lb. pork tenderloin

• 1.5 - 2 lb. sugar pumpkin

• 1 lime, for juice

• 3 Tbs. maple syrup

• canola oil, as needed

• 12 fresh corn tortillas

• 2 shallots, thinly sliced

• fresh cilantro, as desired

• 1-2 limes, cut into small wedges, as desired

Seasoning spices, as needed:

• garlic powder

• onion powder

• mustard powder

• cinnamon

• cumin

• ground ginger

• kosher salt & fresh ground black pepper

1.     Slice the pork into thin strips, about 1/4 inch thick, and place into a large bowl along with the following: 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. mustard powder, 1 tsp. kosher salt, 1/4 tsp. cinnamon, 1/4 tsp. cumin, 1/4 tsp. ground black pepper, 3 Tbs. maple syrup, 3 Tbs. canola oil, and the juice of 1 lime. Toss to fully coat all of the pork pieces in this marinade. Set aside and allow to marinate for 20-3o minutes at room temperature.

2.     Preheat the oven to 425 degrees F. Peel, core, and slice the pumpkin into thin slices, about 1/4 inch by 2 inches in size. Spread all of the pumpkin pieces onto a baking sheet, along with the following: 2 Tbs. canola oil, 1 tsp. onion powder, 1/2 tsp. ground ginger, 1/2 tsp. garlic powder, 1/2 tsp cumin, 1/2 tsp. kosher salt and 1/4 tsp. ground black pepper. Toss to coat all pumpkin pieces in this mixture, and then spread in one even layer across the pan. Roast the pumpkin at 425 degrees F for 20-25 minutes, until the pieces are tender and lightly browned at the edges.

3.     While the pumpkin is cooking, heat 2 Tbs. oil in a large skillet over medium-high heat. When the oil is hot, add the pork to the pan in an even layer. Allow to cook for 2-3 minutes, browning on one side, give a good stir, and continue to cook for about 4-5 minutes until pork pieces are cooked through and lightly browned at the edges. Remove from heat, and set aside.

4.     Warm the corn tortillas over an open flame on the stove, on the grill, or in a dry skillet over medium heat. Assemble the tacos with pork, roasted pumpkin, sliced shallots, freshly torn cilantro, and lime wedges as desired.