Greek Lemon-Braised Pork or Chickpea, Tomato & Rosemary Braise (Vegetarian), with Roasted Butternut Squash, Feta & Oregano and Tzatziki (includes complimentary surprise dessert)

Golden squash, fragrant oregano, and tender pork in a bright lemon sauce—this week’s meal at Ragna’s Table brings Greek flavors to the autumn table. With roasted butternut squash topped with feta and oregano, and refreshing tzatziki alongside, it’s a comforting supper with plenty of freshness to balance the richness.

At the center is Hoirino Lemonato, Greek Lemon-Braised Pork. Pork shoulder cooks slowly with onion, garlic, white wine, lemon and a little mustard until tender. Oregano adds its distinctive herbal warmth, while the cooking juices become a savory sauce to spoon over each portion.

For the vegetarian option, I’m making a Chickpea, Tomato & Rosemary Braise. Gently simmered chickpeas take on the flavors of tomato, garlic and rosemary, creating a hearty main with a fragrant sauce of its own. Chickpeas provide plant-based protein and fiber, while the pork offers protein along with nutrients such as vitamin B12 and zinc.

Both options come with Roasted Butternut Squash with Feta & Oregano. Roasting brings out the squash’s natural sweetness and gives it golden, caramelized edges. Crumbled feta adds a salty tang, balanced by oregano, parsley and a touch of lemon. It’s a simple combination that lets the autumn squash shine.

The squash contributes fiber and beta-carotene, which the body can convert to vitamin A, while feta adds calcium and protein. Together with your choice of main, it makes a colorful, satisfying plate.

The meal is accompanied by Tzatziki—thick yogurt with cucumber, garlic, lemon and fresh herbs. Cool and tangy, it brings a refreshing contrast to the warm braise and sweet roasted squash. It’s packed separately, ready to spoon alongside your meal.

I can’t wait to cook this for you!