Spiced Pork Loin with Butternut Squash

If your squash from fall start to go bad before you can use them all, roast them, puree them and freeze them in one or two cup packages. One way great way to store them: put them into freezer bags, flatten them out, and stack them on top of each other. They store nicely this way and will thaw faster.

Ingredients
Cooking spray
1 medium (about 1 1/4 lb) butternut squash or 2 c squash puree
1 lb boneless pork loin
1 T allspice
salt and pepper
2 t olive oil
1 c chopped onion
¼ t cinnamon
½ t allspice
¼ c chopped walnuts, toasted
½ c chicken broth
2 c hot cooked white rice

Preheat oven to 400 degrees. Cut squash in half lengthwise. Remove seeds and pulp. Place squash cut side down on a baking sheet coated with cooking spray then coat skin of squash with cooking spray. Place in oven and roast until the squash is soft to the touch. Approximately 45 minutes to an hour. Let cool enough to hold. Scrape the squash meat from the skin and set aside.

Reduce oven temperature to 375 degrees. Rub the outside of pork roast with 1 T allspice, salt and pepper. Place the roast on a baking sheet coated with cooking spray. Bake for approximately 1 hour or until the temperature in the thickest part of the roast reaches 170 degrees with a meat thermometer. Meanwhile, add olive oil to a skillet on medium high heat. Add onions and cook until soft and lightly browned, approximately 7-10 minutes. Add roasted squash, cinnamon, ½ t allspice, salt and pepper, and walnuts. Cook until warmed through. Add chicken broth, to thin slightly, and heat until warm. Remove the roast from the oven. Place slices of pork onto hot cooked rice and top with squash mixture.