A gorgeous roast using just three ingredients, with a very quick total preparation time of less than 10 minutes. It also reheats really well, so it can be warmed up for lunch or supper the following day. Serve with lots of freshly cooked shredded kale, cabbage or other greens.
1kg butternut squash
400g pork tenderloin (fillet), trimmed of fat and sinew
3 slices Parma ham or prosciutto
1. Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with foil.
2. Place the whole, unpeeled squash on the baking tray and prick 8-10 times with the tip of a knife. Bake for 1 hour.
3. Meanwhile, wrap the pork in the Parma ham or prosciutto. Place the pork on the tray alongside the squash after an hour and return to the oven for a further 25-30 minutes, or until the pork is cooked and the squash is tender. (You should be able to push a knife into the squash easily.)
4. Transfer the pork to a warm plate, cover with foil and leave to rest. Meanwhile, cut the squash in half lengthways and, using a large spoon, scoop out and discard the seeds. Scoop the flesh out of the skin and place in a bowl. Season with sea salt and ground black pepper then mash really well.
5. Place the pork on a board, reserving the resting juices, and slice thickly. Spoon the mash on to warmed plates and top with the pork. Drizzle with the juices to serve.
COOK’S TIP Roasted squash makes a great accompaniment to other meals too. The length of cooking time will vary according to the size of the squash. The mashed squash alone contains 55 cals per 150g serving.
ON 5:2 NON-FAST DAYS Serve up for two, rather than three people, on non-fast days so each person gets a larger portion.
NUTRITION PER SERVING CALS 308, PROTEIN 35g, FAT 7g, FIBRE 6g, CARBS 23.5g
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