Pork Roast with Butternut Squash and Sweet Potatoes
Brown Rice and Sautéed Green Beans
Ingredients
- ¾ lb sweet potatoes
- ½ (12-oz) pkg frozen peeled, cubed butternut squash
- ½ Tbsp olive oil
- 1 Tbsp honey
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 poblano pepper, seeded and chopped
- ½ onion, cut into wedges
- 1¼ lb boneless pork shoulder roast, well trimmed
- ½ cup low-sodium chicken broth
Instructions
- Peel and cut sweet potato into 1-inch cubes.
- Toss together potatoes, squash, and oil in a 4-quart slow cooker.
- Stir together honey, salt, pepper, cinnamon, and ginger in a bowl; sprinkle half of spice mixture over squash mixture, and toss.
- Stir in poblano and onion.
- Cut pork into 1-inch pieces.
- Sprinkle remaining spice mixture over pork; place over onion. Stir in broth.
- Cover and cook on LOW 6 to 8 hours or until pork is tender. Serve over rice.
Side Dish Ingredients
- 1 cup long-grain brown rice
- ¾ lb green beans, trimmed
- 2 tsp olive oil
Side Dish Instructions
- Cook rice according to package directions. Season with salt and pepper to taste.
- Sauté beans in hot oil in a large skillet 5 minutes until crisp-tender; season with salt and pepper to taste.
Slow Cooker Meal Plan
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