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Recipe Name: Roasted Rack of Pork Butternut Squash Puree and Julienne Apples Source: CBS Submitted by: Lindy H. Frank Last Modified: 2010-02-02 Course: Entree Used in Baskets: No Base: Pork Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 10.00 Minutes Number of Servings: 4 Inactive Prep Time: 15.00 Minutes Original Num Servings: 4 Cooking Time: 45.00 Minutes Heart Healthy: No Oven Temp: 375 Approx. Cost/Serving: $1.64 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 1 to taste salt and pepper Directions: Preheat oven to 375 degrees Slice butternut squash lengthwise and remove seeds. Sprinkle with cinnamon, nutmeg, clove, salt and pepper. Place meat sides down on a cookie sheet and bake approximately one hour, until very soft. Scoop out from the shell. Discard the shell. In a food processor, process squash until smooth adding a tablespoon of butter, salt and pepper to taste. Set aside and keep warm. Rub pork with chopped garlic and salt and pepper. In an ovenproof skillet, large enough to hold the pork, heat 1-tablespoon oil until very hot. Place pork in skillet and sear on all sides. Remove the pork from the stovetop and place skillet in the oven, pork bone facing up. Roast at 375 degrees for approximately 45 minutes to 1 hour (depending on size) or until juice run clear. Remove from the oven and let rest 15 to 20 minutes. On center of 4 dinner plates, place a spoonful of butternut squash puree. Slice roast into 4 chops and sit on top of the puree. Sprinkle julienne apples around plate. Serve.

Nutrition per Serving:
Calories:	650	Total Carbs:	27.8	Net Carbs:	0.0
Cholesterol:	204.0	Fat:	27.6	Protein:	205.77
Fiber:	49.88	Sodium:	165.90

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