Bacon-wrapped pork loin with honey-roasted squash

Instructions

• Preheat oven to 500F (260C). Line a pan with shallow sides with foil. Line up bacon slices vertically on a cutting board. Fit them snugly side by side or overlap slightly until they equal length of roast. Place roast, fat-side down, horizontally on top of and in centre of bacon. Wrap bacon around roast. It will not entirely cover pork. Flip roast over and place on pan so open ends of bacon are on bottom.

• Reduce oven temperature to 450F (230C). Roast pork, uncovered, for 30 minutes. Then reduce oven temperature to 350F (180C) and roast until an instant-read thermometer inserted in centre of pork reaches 150F (66C), about 20 more minutes.

• To cook squash, as soon as you put roast in oven, make a small slit in squash skin with a knife. Then microwave squash, uncovered, on high until skin can be easily pierced with a knife, from 6 to 10 minutes.

• When squash is cool enough to touch, slice in half. Peel, seed and cut squash into large chunks. Place in a large bowl. In a small bowl, mix oil with honey. Drizzle over squash and sprinkle with sage and salt. Using your hands, mix gently, ensuring each piece is well coated, then spread out on a foil-lined baking sheet. Roast with pork during last 20 minutes of cooking, stirring once or twice, until golden. Then remove roast from oven and let stand for 5 to 10 minutes before carving.