Bourbon Glazed Smoked Pork Chops
Martha Stewart’s recipes are go-to’s in our home. I have subscribed to Living for years and was a big fan of her short-lived Everyday Food mini-magazine too. These days, however, her website is where I tend to go for most of my recipe hunting. It was recently updated it to be very Pinterest friendly with a recipe layout that is wonderful to use on a tablet in the kitchen. Anyway, as you probably guessed, this recipe is from Martha.  It is so fast and tasty. If you can’t find smoked pork chops, which I had never heard of until I started shopping at my neighborhood butcher, than you can easily substitute a ham steak. Even if you only make two of these chops, keep the measurements of the glaze the same – you won’t really have extra glaze.

Roasted Delicata Squash
I had never heard of delicata squash until I was an apprentice at the Farm School, but once I tried them I was hooked. They are slightly more delicate in flavor than a butternut squash with thinner skin that you can actually eat (more fiber!). If you can’t find them, substitute butternut or acorn squash, but increase the cooking time.

2 delicata squash – halved, seeds scooped out
2 TB. butter
2 TB. maple syrup

Preheat oven to 375 degrees. Melt butter on the stove or in the microwave and add syrup. Place squash halves facing up onto a cookie sheet and brush butter and syrup mixture on the inside of the sqush. Pop in the oven for 25 minutes, or until a knife easily slips through the flesh, and enjoy!

(This is a pretty traditional recipe, but you can also experiment a bit with winter squash and substitute the butter with olive oil and syrup with garlic and a mixture of spices such as cinnamon, chili and cumin. It will be more savory, but equally good!)