Asian-Inspired Ginger Pork Meatballs with Maple-Roasted Acorn Squash and Garlic-Herb Butternut Squash Mash

Preheat oven to 400°F (200°C).

Cut the acorn squash in half, scoop out seeds, and slice into 1-inch thick half-moons. Place on a baking sheet.

Drizzle the acorn squash with 1 tbsp olive oil, season with 1/4 tsp salt and 1/8 tsp black pepper. Toss to coat.

Roast the acorn squash for 15 minutes, then brush with 2 tbsp maple syrup and continue roasting for another 10 minutes until caramelized and tender.

Meanwhile, peel and dice the butternut squash into 1-inch cubes. Place in a pot with enough water to cover and add 1/4 tsp salt. Bring to a boil over medium-high heat.

Reduce heat to medium and simmer butternut squash for 15-20 minutes until fork-tender.

While the squashes cook, prepare the meatballs. Mince 2 cloves of garlic and 1 tbsp fresh ginger. Thinly slice green onions, separating white and green parts.

In a large bowl, combine ground pork, minced ginger, minced garlic, white parts of green onions, 1 tbsp soy sauce, sesame oil, breadcrumbs, egg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined.

Form the mixture into 12 equal-sized meatballs, about 1.5 inches in diameter.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook for 3-4 minutes per side until browned all over and cooked through (internal temperature of 160°F).

In the last 2 minutes of cooking, add the remaining 1 tbsp soy sauce to the skillet and gently toss the meatballs to coat in the glaze.

When butternut squash is tender, drain well and return to the pot. Add butter, mince the remaining garlic clove and add to the pot along with fresh thyme and rosemary, 1/4 tsp salt, and 1/8 tsp black pepper.

Mash the butternut squash mixture with a potato masher until smooth but still slightly chunky.

Serve meatballs with maple-roasted acorn squash and garlic-herb butternut squash mash. Garnish with the green parts of the green onions.