Grocery stores offer more shortcuts than ever for hurried home cooks. In addition to prepared to-go foods, ingredients are available sliced or diced and ready to cook. You can purchase everything from hard-boiled eggs to cooked pasta. And some pre-packaged foods get fancy treatment, such as “riced” cauliflower and spiralized squash noodles, which have gained popularity among those who adhere to Keto and low-carb diets.
I appreciate the health benefits of spiralized veggie noodles — and the convenience of packaged ones, but I don’t think they are a satisfactory replacement for pasta. However, they can be successfully utilized in a dish with great results. It just takes some imagination.
Butternut squash pairs wonderfully with a tangy barbecue sauce and a kiss of heat from the blend of spices in a dry rub. That makes it a terrific candidate as a substitute for pulled pork.
Traditional pulled pork is often made from the shoulder of a pig, often called a Boston Butt. The meat is cooked for hours until the meat falls off — or is pulled off — the bone in strips or shreds. In this recipe, the butternut squash is quickly roasted until just tender.
There is no way anyone would ever confuse the taste and mouthfeel of pulled pork with butternut squash, but it still makes for a great barbecue sandwich. Add a couple of store-bought ingredients, and this recipe gives grab-and-go a whole new meaning.
Virginia Willis is a Food Network Kitchen chef, James Beard Award-winning food writer, and cookbook author. Follow her at virginiawillis.com.
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