Rating: 3.5 stars
26 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 2
Source: Better Homes and Gardens

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Recipe Summary

slow-cook:
2 hrs
total:
2 hrs 20 mins
prep:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Halve and peel squash, discard seeds, then cut squash in large chunks. Place squash in a 3- or 3 1/2-quart slow cooker.

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  • In a small bowl combine salt, pepper, pumpkin pie spice, and onion or garlic powder; rub seasoning on all sides of pork. Heat oil in a large skillet; brown pork on all sides in the hot oil. Place pork on squash in cooker. Pour soup and applesauce over all. Cover and cook on HIGH for 2 hours or on LOW for 4 hours.

  • Remove roast from cooker to cutting board to slice. Serve pork roast and squash drizzled with cooking sauce.

Nutrition Facts

322 calories; fat 14g; cholesterol 76mg; saturated fat 4g; carbohydrates 22g; mono fat 6g; poly fat 2g; insoluble fiber 3g; sugars 11g; protein 26g; vitamin a 80.7IU; vitamin c 17.1mg; thiamin 0.6mg; riboflavin 0.2mg; niacin equivalents 7.1mg; vitamin b6 1mg; folate 20.2mcg; vitamin b12 0.6mcg; sodium 732mg; potassium 689mg; calcium 60.6mg; iron 1.3mg.
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