Saturday, October 23, 2010

Autumn Apple Butternut Squash and Pork Roast

I had this roast at my Great Aunt's house in Mississippi last week. I was craving it for days before I got a chance to make it for lunch today. If it is possible this meal actually tasted like Fall. Thank you Aunt Charlotte for your hospitality and all the great meals you made especially for me!

Autumn Apple Pork Roast

1 pork roast
1 can apple juice concentrate
salt and pepper or seasonings to taste.


1. Remove roast from packaging. Cover with salt and pepper on all sides.
2. Place in crock pot. Add 3/4 -1 c. apple juice concentrate.
3. Cook on high 4 hours or on low 7-8 hours, roast should measure 170 degrees when done.
4. Remove from crock pot, let rest 10 minutes. Shred into serving sized pieces.
5. Place roast pieces on serving platter and drizzle with juices from the crock pot.
6. Enjoy!

Autumn Apple Butternut Squash

1 butternut squash
salt and pepper
1 1/2 c. apple juice (not concentrate)


1. Cut squash in half and remove seeds. Sprinkle each half with salt and pepper.
2. Place cut side down in a glass baking dish. Pour juice into pan.
3. Bake at 350 degrees for 1 hour to 75 minutes. The squash skin should be brown and bubbly.
4. Remove from baking dish and serve as is or mash squash together with some of the juice in the pan and and place back into skins, sprinkle with pecans.

1 comment:

  1. Yum! I will try this next week when our pig gets back from the buthcher.