Cuminy Pork Cutlets with Smashed Butternut Squash

Ingredients

• 1 large butternut squash (about 3½ pounds / 1.6 kg), peeled and cut into 2-inch (5-cm) chunks
• 1½ teaspoons ground cumin
• 1 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper
• 4 pork cutlets (about 1 pound / 455 g total), pounded to ¼-inch (6-mm) thickness
• ¼ cup (60 ml) olive oil
• 2 tablespoons fresh lime juice
• ¼ cup chopped fresh cilantro leaves
• 2 tablespoons Quick-Pickled Red Onions

Instructions

1. Fill a steamer pot with 1 inch (2.5 cm) of water and fit it with the steamer insert. Cover and bring to a boil, then add the butternut squash. Cook until you can easily pierce a piece with a fork, 15 to 18 minutes.
2. Meanwhile, mix the cumin, smoked paprika, 1 teaspoon salt, and 1 teaspoon black pepper in a small bowl. Sprinkle the mixture evenly over both sides of the pork cutlets.
3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the pork and cook until cooked through, 1 to 2 minutes per side, working in batches if needed. Transfer to a plate, cover with foil, and rest for 5 minutes.
4. Transfer the cooked squash to a serving bowl and mash with a potato masher. Stir in 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
5. Stir together the remaining 1 tablespoon olive oil, lime juice, cilantro, pickled onions, and ¼ teaspoon each salt and pepper. Serve the cutlets over the squash, topped with the cilantro-lime sauce.