Southwest Kunekune Pork Patties with Butternut Squash Hash

1. Prep the vegetables for the butternut squash hash

Heat the oven to 425°F. Peel the butternut squash, remove any seeds, and cut 8¾ ounces into ½-inch cubes. Roughly chop the pepitas. Zest the lime into a large bowl, then cut the lime into wedges. Remove the thick stems from the kale and chop the leaves into bite-size pieces. Chop the cabbage if needed and dice the tomato.

2. Mix the homemade orange-chili seasoning

In a small bowl, combine the ancho chili powder, smoked paprika, cumin, coriander, and dried orange peel. This homemade orange-chili spice blend makes the 1½ teaspoons of seasoning needed for the roasted squash and Southwest pork patties.

3. Whisk the cilantro-lime vinaigrette

In a second small bowl or jar, combine the chopped cilantro, apple cider vinegar, olive or avocado oil, honey, minced garlic, and about 1 tablespoon fresh lime juice. Whisk or shake the homemade cilantro-lime vinaigrette until blended, then season lightly with salt and pepper. Set aside.

4. Roast the butternut squash and pepitas

Add the squash and pepitas to the bowl with the lime zest. Squeeze in the juice from 1–2 lime wedges, then add 2 tablespoons cooking oil, half of the homemade orange-chili seasoning, ½ teaspoon salt, and a pinch of pepper. Toss well. Spread the seasoned squash and pepitas in a single layer on a lightly oiled, foil-lined baking sheet. Roast for 18–20 minutes, stirring halfway through, until the butternut squash is fork-tender.

5. Form the Southwest ground pork patties

Place the Dos Lobos Ranch pasture-raised ground pork in a medium bowl. Season with salt, pepper, and the remaining orange-chili seasoning. Mix in about 1 tablespoon of the homemade cilantro-lime vinaigrette. Form the seasoned ground pork into two patties about ½ inch thick, pressing a small indentation into the center of each so they hold their shape while cooking.

6. Pan-sear the pork patties

Heat 1½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add the pork patties and sear for 4–5 minutes per side, or until browned and the center reaches a food-safe temperature of 160°F.

7. Sauté the kale and cabbage

Heat 1½ tablespoons cooking oil in a medium sauté pan over medium-high heat. Add the kale and cabbage, season lightly with salt and pepper, and cook for 2–3 minutes, stirring occasionally, until the kale wilts. Remove from the heat.

8. Finish the roasted butternut squash hash

Add the roasted butternut squash and pepitas to the pan with the kale and cabbage. Fold in the diced tomato and drizzle with about 1 tablespoon cilantro-lime vinaigrette. Toss the vegetable hash to combine and adjust the salt and pepper to taste.

9. Serve the Southwest pork patties

Divide the roasted butternut squash hash between two plates. Top each serving with a Southwest pork patty, drizzle with the remaining cilantro-lime vinaigrette, and serve with the remaining lime wedges.