Deep in snow during the darkest days of the year, I turn to warming nourishing slow cooked meals.  The slow cooker is a real gem as I place the ingredients in the crock pot, turn it on, head to bed or to work, and wallah the roast is ready.  Although I have made many crock pot roasts in the past, as it has long been a winter staple, I had never served it with butternut squash.  My boyfriend made this roast and squash pairing a few weeks back and I was craving it once again. Rich flavors and creamy deliciousness!

for the roast:
2 lbs pork shoulder
1 1/2 c fingerling potatoes, chopped
1 1/2 c carrots, chopped
1/2 c red wine
2 tbsp balsamic vinegar
1 c water
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 bay leaf
1 tsp thyme
1 tsp oregano

for the squash:
1 butternut squash, whole

  1. Place all of the ingredients for the roast, except thyme and oregano in the crock pot.
  2. Then add oregano and thyme directly covering the pork that is not covered by liquid.
  3. Place the lid on the crock pot, set to low, cooking for 10 hours.
  4. For the squash, pierce the squash with a sharp knife several times.
  5. Place the squash on a cookie sheet or in a baking pan, bake in a preheated oven at 350 degrees for about one hour.  The squash will be done when a sharp knife can easily slide through the skin and flesh.
  6. Once cooked, slice squash length wise, scoop out and discard the seeds.  Remove the skin from the flesh.
  7. Serve the pot roast along side or over the baked butternut squash.

Serves 4


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