Harvest Pork Roast

Ingredients: (Serves 8)
1 butternut squash (about 2 pounds), peeled, seeded, and cut into 2-inch pieces
2 red onions, cut into wedges
2 large red bell peppers, seeded and cut into 2-inch pieces   
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 boneless pork loin roast (about 2 pounds)
2 cups apple cider

Directions:
1    Preheat the oven to 400°F. Place the squash, onions, and peppers in a large roasting pan. Drizzle with the oil, sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper, and toss to coat well. Set aside.
2    In a small bowl, combine the ginger, allspice, and cinnamon and stir to blend well. Remove 1 teaspoon spice mixture, place in a small saucepan, and set aside.
3    Add the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper to the bowl with the spice mixture. Rub the mixture over the meat and place the meat on a rack in the pan. Roast until the vegetables are tender and an instant-read thermometer inserted in the center of the meat reaches 150°F, about 1 hour.
4    Meanwhile, add the cider to the saucepan with the spice mixture. Bring to a boil over high heat and cook until thick and syrupy and reduced to about 1/2 cup, about 40 minutes.
5    When the meat is cooked, transfer to a cutting board and let stand for 10 minutes. Pour 1/2 of the cider mixture over the vegetables in the pan and toss to coat well. Roast for 5 minutes. Serve with the meat. Use the rest of the cider mixture as gravy.

Per serving: 294 cal, 11 g fat (3 g sat), 25 g carbs, 25 g protein, 4 g fiber, 73 mg chol, 360 mg sodium