Sage and Maple Roasted Pork and Squash

Maple syrup and seasonings give a sweet-and-savory flavor to pork chops and squash.

Prep Time: 15 min
Total Time: 1 hour 10 min
Makes: 4 servings

(2 ratings)

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4	bone-in pork loin chops, 1/2 inch thick (about 1 3/4 lb)
1	medium unpeeled buttercup squash, cut into 4 wedges
1/2	teaspoon seasoned salt
1/2	teaspoon dried sage leaves
1/4	teaspoon garlic powder
1/4	cup real maple or maple-flavored syrup
2	tablespoons butter or margarine, melted

1.	Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place pork chops and squash in pan. Sprinkle squash and both sides of pork chops with seasoned salt, sage and garlic powder; rub with fingers to distribute evenly.
2.	In small bowl, mix maple syrup and butter. Brush about half of mixture over pork and squash. Cover pan with foil.
3.	Bake 40 minutes. Turn pork chops over. Brush pork and squash with maple mixture. Bake uncovered 10 to 15 minutes longer or until pork is no longer pink and squash is tender.
High Altitude (3500-6500 ft): No change.

Substitution

In place of the buttercup squash, you could use butternut or acorn squash.

Did You Know?

Buttercup squash is green and shaped like a turban. Butternut squash is yellow and shaped like a peanut. Both are sweet and mild with firm yellow flesh.

Nutrition Information:

1 Serving: Calories 380 (Calories from Fat 160); Total Fat 17g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 105mg; Sodium 270mg; Total Carbohydrate 25g (Dietary Fiber 4g, Sugars 17g); Protein 32g Percent Daily Value*: Vitamin A 80%; Vitamin C 10%; Calcium 4%; Iron 10% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 4 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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