Serves : 6 people

Prep time : 15 minutes

Cook time : 3 + hours or 8 hours in the slow cooker

Cut : Five Marys bone-in shoulder pork roast

Ingredients :

Roast –

• 1 3-pound bone-in Five Marys Farms arm shoulder pork roast
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 medium yellow onion, sliced
• 2 cloves garlic, smashed and left whole
• 1 cup water
• 1/4 cup pure maple syrup
• 2 teaspoons Five Marys Farms spice rub
• 3 sprigs fresh thyme

Butternut Squash –

• 1 medium-sized butternut squash
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 sprigs of fresh thyme
• 1/2 cup water
• Salt and pepper to taste
• 1/2 cup shaved Parmesan cheese

Instructions :

1. Preheat the oven to 350 degrees F.
2. Place the pork roast and olive oil in an oven-safe heavy bottom pan with lid and heat on the stove top over medium-high heat.
3. Generously season the roast and brown on all sides.
4. Add onions and garlic to the pan along with the water.
5. Gently drizzle the maple syrup over the roast.
6. Add the fresh thyme.
7. Place the lid on and bake 3 hours or until the roast is fork tender, up to 6 hours.
8. Using a vegetable peeler, peel the skin off of the squash.
9. Slice in half lengthwise and remove the stem and blossom end.
10. Scoop the seeds out of the hollow.
11. Slice each half into half-inch thick slices.
12. Melt the butter and olive oil into a large non-stick skillet over medium-high heat.
13. Place the squash, herbs, water, and seasoning into the pan.
14. Cook 15-20 minutes until the water has evaporated and the squash is tender and caramelized but hasn’t fallen apart.
15. Toss the cheese over top and serve with the maple pork roast.