Roast Pork with Squash and Apple
This roast pork with squash and apple is perfect for an autumn Sunday lunch or a cozy roast dinner. The pork is slow-cooked until tender, topped with crispy crackling, and roasted together with caramelised seasonal vegetables and sweet apples. Warm spices, maple glaze, and a splash of Calvados add depth and richness, making this dish full of comforting autumnal flavours. Serve with roast potatoes, steamed greens, or a simple salad for a complete meal that feels special yet effortless.
Ingredients
Method
- Preheat the oven to 200°C (390°F).
- Slice one apple into 2 cm rings and place them in the centre of a large roasting tray.
- Place the pork on top of the apple slices. Rub the skin with olive oil and season generously with salt.
- Roast for 20 minutes or until the crackling starts to form.
- Meanwhile, cut the remaining apples, onions and squash into wedges.
- Reduce the oven temperature to 170°C (330°F). Remove the tray, arrange the squash and onion around the pork, and sprinkle with mixed spice and ginger. Drizzle with olive oil and Calvados (or white wine).
- Cover the tray loosely with foil and roast for 30 minutes.
- Add the remaining apples, spoon over some of the pan juices, and roast uncovered for another 20 minutes.
- If the pork is cooked through properly, transfer it to a plate, cover, and leave to rest.
- Drizzle the vegetables and apples with a little maple syrup and return to the oven for 10 minutes, until lightly caramelised.
- Transfer the vegetables to a serving dish. Use the pan juices to make a simple gravy (optional).
- After resting the pork for 10 minutes, carve and serve with the roasted vegetables and your choice of sides. Pour over the gravy and enjoy!