garlic roasted pork shoulder with kabocha, goat cheese & onion skillet pie

The photo of the skillet pie doesn't do it justice. The recipe is from The Glorious Foods of Greece by Diane Kochilas. The squash gets sliced and salted, then sits stacked up in a collander with a weight on top and drains for an hour. Each slice gets tossed in seasoned flour and then half of the squash slices get layered in a hot, oiled skillet, followed by the goat cheese, onion slices and salt and pepper, and then the rest of the squash slices go on top. It cooks covered for 15 minutes or so, and then you flip the whole thing over and let it cook for another 15. Amazing. The pork was from Tails and Trotters, that chef turned pig farmer. That is where the recently posted pork steak came from as well. The fat melts in your mouth and tastes like chocolate. That might sound gross, but . . .