One-Pan Roasted Pork with Squash and Sage

One-Pan Roasted Pork with Squash and Sage

One-Pan Heaven

One-pan or one-pot dishes are very simple. They are not time consuming at all. While they are in the oven you have time to do something else. It also has another advantage. Because all the elements are cooking together you will get a nice mix of flavors. Simply delicious. For this roasted pork with squash and sage I used a porcelain pan. It helps to retain the moisture during the roasting process and prevents the food from burning on the bottom. And it’s also perfect to serve the dish in.


Pork shoulder

I don’t make a lot of pork dishes. But pork shoulder is perfect for this recipe. If you don’t like pork or don’t eat it at all you can substitute it with chicken thighs. I bought sliced shoulder with bones. The bones help to keep the shape of the meat slices and also give a delicious taste to the food. The shoulder is fatty enough to not dry out during the roasting. And the fat it releases drips to the bottom and gets soaked up by the vegetables. Resulting in a delicious roasted pork with squash dish.


Not feeling pork? You can easily substitute it for chicken thighs.

Sage leaves

I love to use sage in my recipes and it just makes the perfect combination with squash or pumpkin. Sage has a culinary use but is also known as a cleaning agent or used as part of a spiritual process by burning or smudging. This dates back to Roman times when it was part of religious rituals and was considered a ‘holy herb’. You can get it in fresh, dried or even oil form, depending what you are using it for. Because of its strong aroma a small amount is enough to provide plenty of flavor. Check out Kyara’s beetroot gnocchi with brown butter sage and my chestnut stuffing roll.


Butternut Squash

One of the most popular vegetables during this season. What else could I be talking about than squash. Squash has so many uses. Roast it, cook it, mash it up, make it sweet or savory.  You can do whatever you like. And unlike other winter squashes, butternut squash is relatively easy to peel. Making it easier to use in these types of dishes. You simply cut the top and bottom off, use a vegetable peeler to remove the skin and cut in whatever shape you need. You might need to go over with the peeler a few times to get to an even orange flesh.

Squash it up:

Check out our other squash recipes and get creative during the colder months.  Try Kyara’s spaghetti squash recipe with meatballs or my squash soup recipe with chorizo. Both of them are easy-to-make, and really yummy. And of course, healthy!

One-Pan Roasted Pork with Squash and Sage

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 4
Author: Andrea


  • 4 slices pork shoulder with bones 220 gram/each
  • 1 butternut squash peeled, deseeded and cubed
  • 2 big red onions peeled, cut into wedges
  • 1 handful sage leaves
  • 100 gram walnuts roughly chopped
  • 4 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • salt and freshly ground pepper for seasoning


  • Heat the oven to 200°C.
  • Grease the meat with 1 tbsp olive oil and season with salt and pepper.
  • Put squash and onion into roasting pan. Mix with 3 tbsp olive oil and season with 1 tsp salt and ½ tsp pepper.
  • Place the shoulder slices on top of the squash and onion mixture. Bake in the oven for 25 minutes.
  • Remove the meat. Add chopped walnut and sage leaves then drizzle apple cider vinegar over the veggies. Place the meat back to the top.
  • Cover with aluminum foil and put it back to the oven for 25-30 minutes, until the meat and the squash are soft.
  • Remove the foil, turn on the oven to grill function and grill for 3-4 minutes, until the meat is golden brown.
  • Serve from the pot. Enjoy!