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
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
- Folate 20.0
- Calcium 12.0
- Vitamin A 9.0
- Vitamin C 38.0
