Spice Rubbed Pork Roast and Acorn Squash

I’ve been meaning to make this recipe for over a week, but never quite got to it. I had an acorn squash ready to go, but then we ended up using it as a bowl for dip at the Halloween party! So I bought another and made this last night. The recipe is from November Everyday Food and was also made on the Martha show.

I had this planned for dinner and then suddenly had an unexpected Dr appt for late afternoon (kidney stones anyone?), so I got it started in advance and then stuck it in the oven on a timer. I started by browning the pork and tossing the acorn squash with the spice mix. I put it in the oven and programmed it to start cooking while I was away. I assigned Teen Martha to baste it while I was gone.

When I came home, the house smelled wonderfully spicey and warm. However, the pork took longer to cook than the recipe said.  I ended up cranking it up to 450 on convection and even then the total cooking time was an hour.

I enjoyed the squash very much, but the pork didn’t have much flavor. If I made this again, I would marinate the pork in advance to try to get some of the flavor into it. I also was missing garlic – I like garlic in my pork roast.

Other than that, this is a nice dish that doesn’t require a lot of work. I cut up some bread and some red pepper and it was a complete meal. Thumbs up!