I had been waiting to try this acorn squash recipe, and found a good pork recipe that would help cut the sweetness of the squash. The two together paired quite well, and this is an easy meal you can make on the week night as it does not require much preparation time.
Pork serves 6-8, squash serves 3-4, but you can double the recipe to match the number of servings for the pork.
- 1 lb pork tenderloin
- 2 tablespoons black pepper, cracked
- 2 teaspoons dried basil
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 acorn squash, halved
- 1 tablespoon butter
- 1 tablespoons brown sugar
- 1 teaspoon cinnamon
Preheat oven to 350 degrees F. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in the oven for 1 hour (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve.
Preheat oven to 350 degrees F (175 degrees C).
Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F oven until it begins to soften, approximately 30 to 45 minutes.
Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won’t slide around too much) while baking.
Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.
Remove from the oven and serve immediately. You can cut the halves into quarters to make 4 servings.