- Preheat the oven to 200°C/400°F/Gas 5. Cut the squash in half and scoop out and discard the seeds. Cut the squash into eight long slices and place on a baking sheet.
- Mix together the Kikkoman Soy Sauce, chillies and oil. Brush over the squash and bake for 45 minutes until tender, basting occasionally.
- Meanwhile, mix together the mustard and apricot jam. Brush over the chops and place on a baking sheet. Roast in the oven for 20 minutes until cooked through.
- Ten minutes before the pork is done, steam the cabbage with the onions and soy sauce.
- Pour the stock into a saucepan. Mix the cornflour with enough water to form a smooth paste. Whisk into the stock with the soy sauce and mustard. Cook over a medium heat stirring until thickened.
- Spoon the cabbage onto plates with the squash, a pork chop and drizzle with gravy.
Recipe from Kikkoman Soy Sauce.
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Butternut squash is in season from October to late November and makes a delicious and healthier alternative to a side of mash
For the squash 1kg butternut squash 5 tsp Kikkoman Soy Sauce 1 tsp dried crushed red chillies 2 tbsp olive oil For the chops 2 tbsp whole grain mustard 2 tbsp apricot jam 4 large pork chops, trimmed of excess fat For the cabbage 1 spring cabbage, finely shredded 1 red onion, finely sliced 1 tbsp Kikkoman Soy Sauce For the gravy 300ml hot pork or chicken stock 1 tbsp cornflour 2 tbsp Kikkoman Soy Sauce 1 tsp wholegrain mustard
Time: 20 Serves: 4 Nutrition: 396 Cals, 14.6g Fat