Recipe(tried): Casserole-Roasted Pork Shoulder, Butternut Squash, and Gina's Spinach Salad with Apples, Gorgonzola and Pecans

This recipe is so easy and the results were delicious. I cooked it while doing some online Christmas shopping. It hardly seemed like it took two hours! I missed turning it a couple of times so ended up turning it only four times rather than the six suggested in the recipe. Also, I don't own an enameled cast-iron casserole (maybe Santa will bring me one), so I used an old cast-iron chicken fryer that belonged to my MIL. Since I used a glass lid that doesn't fit tightly, I did have to keep my eye on the water and added as needed. I served the roast with Roasted Butternut Squash and Steamed Broccoli, as well as Gina's Spinach, Apple and Blue Cheese Salad.

CASSEROLE-ROASTED PORK SHOULDER
Source: Food and Wine
4 SERVINGS

2 tablespoons unsalted butter
1 tablespoon canola oil
One 4-pound bone-in Boston butt (see Note)
1 medium onion, halved
6 parsley stems
1 thyme sprig
1 bay leaf
1/2 cup water
1 medium tomato, chopped
Kosher salt and freshly ground pepper

1. In a medium enameled cast-iron casserole, melt the butter in the oil. Add the pork butt and onion and brown well on all sides over moderate heat, about 20 minutes total.
2. Tie the parsley stems, thyme and bay leaf in a bundle. Discard the fat in the casserole. Add the bundle to the casserole along with the water and tomato and bring to a boil, scraping up any browned bits from the bottom of the pot. Season with salt and pepper, cover and cook over low heat, turning the meat every 20 minutes, until it is tender, about 2 hours.
3. Transfer the meat to a cutting board, cover loosely with foil and let stand for 10 minutes. Strain the pan juices into a small saucepan and skim off the fat. Boil over high heat, stirring, until the juices are reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Carve the meat into thin slices and serve with the pan juices.

MAKE AHEAD The cooked roast can be refrigerated for up to 1 day.

SERVE WITH Oven-roasted peeled and cored apples or roasted potatoes and buttered spinach or carrots.

NOTES This cut is also called pork shoulder or fresh pork butt.

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ROASTED BUTTERNUT SQUASH

1 large Butternut squash, peeled and cut into 1-inch pieces
Kosher salt and freshly ground black pepper, to taste
1 1/2 - 2 Tbsp. Extra Virgin Olive Oil

Preheat oven to 475 degrees F.

Place pieces of squash in a large bowl.. Sprinkle with salt and pepper, and mix well. Add the olive oil and mix well again. Pour onto a large baking sheet and spread out in a single layer.

Bake in oven for 25 to 30 minutes.

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SPINACH SALAD WITH APPLES, GORGONZOLA AND PECANS
From Gina/FL
Servings: 4

1/4 cup balsamic vinegar
1/4 cup maple syrup
1/4 cup olive oil
salt and pepper to taste
1 (6 oz.) bag baby spinach leaves
1 large apple, thinly sliced
2 ozs. gorgonzola cheese, crumbled
1/2 cup chopped pecans
croutons

Conbine the vinegar, syrup, and olive oil in a small bowl and whisk until blended. Season with salt and pepper and set aside.

Combine the spinach, apples, cheese and nuts in a large bowl. Drizzle with the dressing ans toss to coat.

Serve in individual bowls and top with croutons.