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Author Archive | Bubba Frank

Roast Pork & Butternut Squash Purée



Chef Bubba Frank, The Turtle Restaurant, Photos by Kelly Yandell

Serves 4

1 butternut squash (1 small pumpkin also works)
1 medium yellow onion
¼ cup unsalted butter, melted (divided use)
¼ cup brown sugar
1½ pounds pork tenderloin
1 tablespoon olive oil
10 fresh sage leaves, pulverized (or 1 tablespoon dried sage)
2 cloves garlic, finely chopped
Salt and pepper
Garnish: A few extra sage leaves

Preheat oven to 350°F.…

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