Pork Loin with Roasted and Mashed Squash

Ingredients:

400g butternut squash

2 garlic clove

2 free-range pork loins

1 handful of fresh rosemary

1 shallot

80g baby spinach

1 beef stock cube

80g almond yoghurt

Method:

1. Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Dissolve the stock cube in a jug with 200ml boiling water. Finely chop the rosemary leaves (remove the stalks). Crush the garlic. Peel and finely dice the shallot.

2. Peel the squash, cut in halve and deseed. Dice half the squash into 1cm cubes. Place on one side of a large lined baking tray and drizzle with 1 tsp oil. Toss with half the rosemary; season with sea salt and black pepper. Roast for 20-25 mins, until cooked.

3. Chop the remaining squash into small chunks, then place in a saucepan and cover with boiling water. Boil for 15-20 mins, until soft, then drain and mash. Stir through half the yoghurt. Add spinach at the last minute to wilt. Season with sea salt and black pepper.

4. Heat a frying pan with 2 tsp oil on a medium-high heat. Season the pork with sea salt and black pepper, then cook for 2 mins on each side, until golden. Place on the tray in the oven and cook for 6 mins. Rest for a few minutes, until ready to serve (keep warm).

5. Keeping the frying pan on a medium-high heat, add the shallot, garlic and remaining rosemary. Cook for 2 mins, then add the stock. Simmer for 3-5 mins, until thickened, then stir in the remaining yoghurt.

6. Serve the squash with the pork and rosemary sauce.