Pork, apple & roasted butternut squash

Name: Pork, apple & roasted butternut squash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 700 g butternut squash; 1 large red onion, cut into eight wedges; 60 g butter; 3 cloves garlic, crushed; 450 g pack British pork fillet, trimmed; 20 g pack sage, leaves; 2 small red skinned dessert apples, unpeeled, cored and cut into wedges; 125 g Essential Bramley Apple Sauce; 15 g piece ginger, peeled and finely grated

Autumn on a plate. The topping of sizzled sage leaves and spiced ginger apple sauce easily elevate it from simple to special.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

700g butternut squash
1 large red onion, cut into eight wedges
60g butter
3 cloves garlic, crushed
450g pack British pork fillet, trimmed
½ x 20g pack sage, leaves
2 small red skinned dessert apples, unpeeled, cored and cut into wedges
125g Essential Bramley Apple Sauce
15g piece ginger, peeled and finely grated

Preheat the oven to 200ºC, gas mark 6. Halve the squash lengthways, scoop out the seeds, then cut into 2cm half moons. Place in a large roasting tin with the onion. Melt 20g butter, mix with the garlic and season. Brush over the vegetables and bake for 25 minutes.
Pat the pork dry with kitchen paper and lightly season all over. Melt the remaining butter in a frying pan. Once sizzling, add the sage and fry for 45 seconds, or until starting to brown. Drain on a plate lined with kitchen paper.
Add the pork to the pan and fry briefly, turning until lightly browned all over. Lift onto a board and cut into 2cm slices. Tuck the pork and apples between the vegetables in the tin, then drizzle with pan juices and roast for 10-12 minutes, until the pork is cooked through with no pink meat and the juices run clear.
Transfer the vegetables and pork to plates, then add the apple sauce, ginger and 2 tbsp water to the roasting tin. Heat through on the hob until bubbling, then drizzle over the pork. Serve scattered with the crisped sage.

Cook’s tip

Leaving the skin on butternut squash saves time and adds fibre. Give it a good scrub with hot water before use. If your roasting tin doesn’t go on the hob, mix the apple sauce, ginger and water in a small saucepan and spoon over the pork for the last few minutes of roasting.

Typical values per serving when made using specific products in recipe