The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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4 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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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.

Cut squash in half lengthwise and scoop out all the seeds and stringy flesh with a spoon. Peel onion and slice into ½-inch strips. Place the squash and onion on a sheet pan and toss with 3 tablespoons of butter, reserving one tablespoon for later use. Sprinkle mixture with brown sugar, salt and pepper. Bake for 45-60 minutes, or until squash is soft.

While the squash and onions are cooking, heat a large oven-safe frying pan over medium heat. Rub pork with sage, garlic, salt and pepper. Add olive oil and remaining 1 tablespoon of butter to heated frying pan. Cook pork, for 1-2 minutes per side or until it side is a light golden brown. Place pan with pork in oven and cook for approximately 15-20 minutes, depending on size, or until pork reaches an internal temperature of 140°F. Remove from oven.

Remove the cooked squash and onions from the oven and prepare your purée while the pork is resting. Using a large spoon, scoop the flesh out of the squash and discard skin. Place squash and onions in a food processor and purée. Season with additional salt and pepper, if needed. If you want a sweeter purée, you can add more brown sugar. Scoop puree onto a platter. Slice pork across the grain on a bias and place on top of purée. Garnish with a few sage leaves before serving.

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Chef Bubba Frank, The Turtle Restaurant

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