In 2 Hours, 3 Roasted Dishes,1 Oven… Dinner Done Right!
The cooler weather of fall is the perfect time to bring out a few roasting pans from your cupboard and enjoy the savory goodness of a pork roast with two delicious side vegetables.
Cattleman’s always has an excellent selection of fresh pork butts (pork shoulders) that are the perfect roast choice and can easily feed six people.
While you’re roasting that pork butt, why not serve it with two of fall’s most beloved vegetables: spaghetti squash and roasted red skin potatoes? The combination of these three together is simply delicious!
We’ll give you the essential cooking and timing tips to prepare all three of these dishes simultaneously in your oven.
First, you’ll need 3 medium-sized roasting pans. I each for the pork roast, spaghetti squash, and the potatoes. It is essential that all 3 pans have a 1-inch lip (or so).
Test to be sure all three can fit into your oven together.
We’ll begin with the pork roast. You can choose either a bone-in or boneless pork butt. The good news is that Cattleman’s always has boneless pork butts, which are already netted (tied) for your roasting convenience. We recommend that one because, as a sliced roast, you will not have to bother carving around a bone at the dinner table.
After purchasing your pork butt, which typically weighs about 4 to 5 pounds, generously rub the exterior with a roast seasoning of your choice. There are so many at Cattleman’s for you to choose from, but even kosher salt and ground black pepper will do nicely.
Before placing your seasoned roast on a roasting pan, we recommend spritzing your roast with a bit of oil, then searing it in a hot skillet on all sides until it has a nice medium-brown color on the outside.
Place the seared roast onto your roasting pan to rest a moment while you preheat your oven to 375°F.
We’ll pop that roast into the oven soon. In the meantime, remove any stem from your spaghetti squash, then cut your spaghetti squash in half lengthwise, from the stem to the blossom end, and scoop out all the seeds and stringy pith until you reach the rather solid pulp.
Paint the interior with melted butter, then season it with salt and pepper.
Place these 2 halves of spaghetti squash, cut side down, then add a bit of water (maybe a cup) to the pan to assist in creating some steam as the squash bakes. NOTE: You’ll need a roasting pan (or large skillet) with a lip, so that the water is retained as it roasts.
Your last prep step is the easiest one… the potatoes.
If your red skin potatoes are about 2” in diameter, you may want to cut them in half or in quarters. If they are about 1” in diameter, you can roast them whole. Toss your potatoes in a bit of oil, then season with salt, pepper, and any complementary seasonings that you prefer. Garlic, thyme, rosemary, and marjoram are common favorites.
Place your seasoned potatoes in a third roasting pan and you’re ready to roast them when the time comes.
OK, our prep work is done and we’re ready to get the roasting started. Start by placing your pork roast in the oven first, and here’s how the rest of your timing is going to work…
The pork roast will take approximately 1 hour and 45 minutes to cook, depending on what level of doneness you prefer for a sliced pork dinner and, of course, its size.
The one I am showing in this demonstration was 4 ½ pounds; it was roasted to 160°F and took exactly 1 hour and 45 minutes to roast.
Of course, a larger roast cooked to a greater degree of doneness will take just a bit longer.
Using a meat thermometer as your guide, the internal doneness for a pork roast done to medium is approximately 150°F, medium-well is 160°F, and well-done is 175–185°F. I cooked mine to medium-well. That will be a good guide for you.
After your pork roast has been in the oven for one hour, now is the time to pop both the spaghetti squash and the red skin potatoes in the oven as well. Both will take approximately 45 minutes to cook, meaning all three should be fully cooked and ready to remove from the oven at the same time.
After 45 more minutes have elapsed (one hour and 45 minutes since you initially placed your pork roast into the oven), your roast should be at a temperature of about 160°F. You can remove it from the oven and allow it to rest for 15 minutes. After removing the roast, the potatoes should be lightly browned and tender. You can remove them from the oven as well.
Next, press down on the outer shell of the spaghetti squash because when it is done, it will depress softly, giving way a bit, and at 45 minutes cooking time, it should also be done, and you can remove it from the oven too.
Turn your halves of spaghetti squash cut-side up to expose the pulp and allow them to cool enough (about 10 minutes) so that you can hold each half in your hand. Gently rake out the strings of squash, which look like spaghetti strands, using a fork.
If cooked correctly, the strands should still have some firm texture and should not be mushy.
Place your finished squash in a serving bowl, and season with salt, pepper and a drizzle of melted butter.
Now that all three of your roasted items have been removed from the oven, remove the netting from the roast using a small knife or scissors to cut the strings. Transfer it onto a serving dish and allow it to rest while its juices reabsorb into the meat, which will give you juicier and more moist slices.
Once it has rested, slice your roast. A half-inch thickness is typical.
From start to finish, you’ve now roasted three different dishes in one oven in two hours, timing each dish along the way to ensure all are ready to enjoy together.
NOTES & TIPS:
For your pork, we recommend using a roasting pan with a rack or raised screen to allow maximum air circulation and promote more even doneness.
Consider adding a cup or two of chicken or beef broth (stock) to your roast pork drippings, then whisking them together over medium heat while drizzling in a slurry of cornstarch and water to give you a tasty gravy to serve with your pork.
