Creamy Pork with Porcini and butternut squash

This is a lovely way to use Butternut Squash in the winter months. If you are visting us in Gloucestershire then this is highly likely to be on the menu.

Serves 4

25g dried porcini mushrooms
2 tbsp olive oil
400g pork fillet, cut into large chunks
2 cloves garlic
250g chestnut (or ordinary) mushrooms, halved
1 butternut squash, peeled, deseeded and cubed
1/2 pack sage leaves
small pot double cream
125ml dry white wine
1-2 tsp dijon mustard

Preheat oven to 180C/gas 4.
Soak dried mushrooms in 175ml boiling water for about 15 mins.
Heat 1 tbsp olive oil in a large fry pan and cook the pork for a few minutes until lightly browned.
Remove with a slotted spoon and place in a large ovenproof dish with a lid.
Drain the porcini, reserving the soaking liquid. Chop them lightly and add to the pan with the other tbsp olive oil.
Add chopped garlic and chestnut mushrooms and cook for a few minutes, keep everything moving.
Stir in the squash and half the torn sage leaves. Cook for about 5 mins until squash begins to colour.
Pour in the cream, wine and mustard, plus 125ml of the mushroom liquid.
Bring to the boil and simmer 5 mins.
Pour everything over the pork. Cover and bake for 30 mins until pork is cooked through. Stir half way through and if it looks too dry add some more mushroom liquid or water.
Season and sprinkle with remaining torn sage leaves.
Serve with steamed green vegetable e.g. broccoli