Roast Pork and Squash

Author: Canadian Living

This flavourful fall combo – tender squash and juicy pork cooked in the same pan – is easy enough for weeknights but tasty enough for company.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2007

Ingredients

  • 2 turban squash
  • 2 acorn squashes
  • 2 acorn squashes
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh rosemary
  • 3/4 teaspoons salt
  • 3/4 teaspoons pepper
  • 3 cloves garlic
  • 1 pork rib roast (about 3-1/2 lb/1.75 kg for rib roast, or 2 lb/1 kg for centre roast)

Method

Cut each squash in half; scrape out seeds. Cut each half into quarters. In large roasting pan, toss squash with 1 tsp (5 mL) each of the oil and rosemary and 1/4 tsp (1 mL) each of the salt and pepper. Push to end of pan.

On cutting board, finely mince garlic; add remaining salt. Using flat side of knife, squash garlic into paste. Scrape paste into small bowl; add remaining oil, rosemary and pepper. Spread all over pork.

Place pork on greased rack in centre of roasting pan; surround with squash. Roast in 375°F (190°C) oven until meat thermometer inserted into centre registers 160°F (71°C), about 1 hour and 20 minutes. Tent with foil and let stand for 10 minutes before carving. Serve with squash.

Nutritional facts Per serving: about

  • Sodium 352 mg
  • Protein 37 g
  • Calories 428.0
  • Total fat 18 g
  • Cholesterol 85 mg
  • Saturated fat 6 g
  • Total carbohydrate 31 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roast Pork and Squash

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