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Roasted Pork and Apples with Butternut Squash Purée

Roasted Pork and Apples with Butternut Squash Purée
4.0 86 ratings
Prep. 40 min
Total 1 h 25 min
4 portions
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Ingredients

Marinade
  • cider vinegar
    30 g
  • runny honey
    30 g
  • wholegrain mustard
    15 g
  • olive oil
    10 g
  • pork chops boneless, visible fat removed (approx. 230 g each)
    4
Pork Chops
  • onion thinly sliced (5 mm)
    1
  • eating apples cored, each cut into 6-8 wedges
    2
  • fresh sage leaves
    15
  • fine sea salt
    1 tsp
  • ground black pepper
    ¼ tsp
  • cider
    70 g
Butternut Squash Purée
  • butternut squash (1000-1300 g), peeled, diced (2 cm)
    1
  • skimmed milk
    50 g
  • fresh spinach leaves
    200 g
  • unsalted butter diced
    30 g
  • fine sea salt to taste
    1 - 1 ½ tsp
  • ground black pepper
    ¼ tsp

Difficulty

easy

Nutrition per 1 portion

Protein 32 g
Calories 2087 kJ / 498 kcal
Fat 22 g
Carbohydrates 37 g

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