As you can see, I’m on a squash kick lately. I just love fall produce, especially winter squashes! They are so versatile and absolutely delicious. And even better, their easy-to-roast-ness makes them perfect for this one-dish meal.
I love one-dish meals. And even more than that, I love easy, one-dish meals that are all roasty toasty and taste like you put a lot of work into them. So this pork shoulder with maple-y roasted squash is right up my alley!
How easy is this one-dish meal? Well, all you have to do is mix together four seasonings (including salt and pepper) and rub them in real good into a fatty, bone-in pork shoulder. The result is a crazy flavorful roast that’s crispy and deeply seasoned on the outside, and tender and juicy on the inside. And you get plenty of delicious pan juices to drizzle over your tasty meat!
Coffee and cinnamon are sooo delicious with pork, and this roast is likely to inspire the giddiest of happy dances!
To make this delicious pork roast a full meal, simply add cubed winter squash to the baking dish in the last 35 minutes of cooking. (I used acorn squash, but you could use whichever one you like best!) Cooking the squash in the nommy pork drippings makes it meltingly tender, simply seasoned, and just as good as you’re imagining. Drizzling a bit of maple syrup over the squash at the end gives it a delightfully perfect balance of salty and sweet!
If you want a mostly hands-off, but surprisingly good meal, this is what you need to make.
If you want to impress someone with very little work, make this right hurr.
If you want amazing food that will last you a few days but only require cooking once… You know what I’m going to say. Get on THIS.
It’s the perfect fall dish, the kind that you can prepare pretty easily and then go back to being wrapped up in a blanket on the couch watching Netflix. ‘Cause Netflix, fuzzy blankets, and cozy seasonal meals are what the cold weather is all about!
- 1 tablespoon dry coffee grounds
- 1 1/2 teaspoon sea salt
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon ground black pepper
- 2 pound bone-in Boston Butt (preferably with a thick layer of fat on one side)
- 1 delicata or acorn squash, cut into 1/2 inch cubes (can also use peeled butternut; use about 2 cups of cubed squash)
- 1 teaspoon sea salt
- 1 tablespoon maple syrup
- Preheat the oven to 425 degrees F.
- In a small bowl, mix together the coffee grounds, sea salt, cinnamon, and black pepper. Sprinkle the seasoning mix generously over all sides of the Boston Butt and rub it into and around the fat and the entire roast. Place the pork shoulder in a roasting dish, fat side up, and cook for 25-30 minutes at 425 degrees, until the fat is crackling and bubbling.
- Reduce the oven's heat to 325 degrees F and cook the pork shoulder for 4 more hours. After 4 hours, remove the pork shoulder from the dish and set it on a cutting board to rest. Add the cubed squash to the bottom of the roasting pan and place it in the oven for another 30-35 minutes. Sprinkle the cooked squash with the teaspoon of sea salt and drizzle with the tablespoon of maple syrup.
- Slice or shred the pork shoulder and serve it with the squash and pan juices.