Braised Pork Roast with Caramelized Butternut Squash
A hearty, comforting one-pot dish that pairs tender braised pork with sweet golden squash. The garlic and lemon marinade infuses the meat with incredible depth, while the herbs bring everything to life. Perfect for a cozy family dinner.
🛒 Ingredients
12 servings
- 1 kg pork roast (whole piece)
- 1 kg ripe butternut squash
- 10 cl olive oil
- 3 garlic cloves
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon sugar
- Juice of 1 lemon
- Fresh chives, to taste
- Fresh flat-leaf parsley, to taste
- Fresh basil, to taste
- 500 ml hot water
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Directions
- 1
Crush the garlic and mix with salt, pepper, and lemon juice. Rub the mixture all over the pork roast.
- 2
Marinate in the refrigerator for 1 hour to let the flavors penetrate the meat.
- 3
Heat the oil in a large heavy pot over high heat. Sear the pork on all sides until deep golden brown.
- 4
Add a splash of hot water, turn the meat, and repeat — alternating between searing and adding water — until fully cooked (about 45 min). Watch the bottom to prevent burning.
- 5
Remove the pork and set aside in a serving dish. Drain off excess fat, leaving about 3 tablespoons in the pot.
- 6
Cut the squash into even 3 cm cubes and sauté in the pot with the sugar until lightly caramelized.
- 7
Add the chopped chives, parsley, and basil. Stir and simmer over low heat until the squash is tender but still slightly firm.
- 8
Adjust salt to taste. Arrange the squash around the sliced pork and serve immediately with white rice.
💡 Chef's Tip
Add a pinch of nutmeg to the squash at the end of cooking for extra warmth. This dish tastes even better reheated the next day as the flavors deepen overnight.
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