Roasted Autumn Squash and Pork Skillet
Prep 20 min · Cook 25 min · Serves 4 · easy
A delicious and satisfying keto-friendly lunch featuring roasted fall squash, pork, and aromatic herbs.
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 pound pork tenderloin, cubed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
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