Ingredients
Method
1.Heat oil in a saucepan and sauté buttercup squash until it begins to colour and soften.
2.Add the garlic and cook for 2-3 minutes. Pour in the stock, then add parsley and pepper. Cover and simmer for 10 minutes or until pumpkin is cooked through.
3.While the pumpkin cooks, pan-fry the pork. Brush each with olive oil and season with salt. Heat pan to medium and cook for 8-12 minutes (depending on their thickness), turning every minute or two until coloured on both sides and cooked through with no remaining pinkness. Remove from pan and leave to rest for 5 minutes before slicing across the grain into thick, juicy slabs.
4.Wipe the pan clean with a paper towel, then toss in the drained currants and walnuts, then heat until warmed.
5.Using a fork, mash the pumpkin into a rough purée. If it looks too dry, add a splash of olive oil.
6.Serve the pumpkin mash topped with the pork slices, currants and walnuts.
