butternut squash pork roast with thyme: the relaxing-zomibe end to an upbeat weekend.

It was a long day of driving back from Whistler last Sunday.  
But I knew I was coming home to zombies and friends. So, on the way home, I checked out the meat specials. A bone-in haunch of pork was the meat of choice, as it was cheap and easy.
 However, while we struggled with the size of the cut of meat, the others watched the zombie tales rapturously.
 I planned on a stew with butternut squash and a savory sauce, but unfortunately, we didn't have a large pot. So, we improvised -- Jordan and I scrambled and found baking pots.
In the end I created a meal that the two stooges (evidently), and everyone else, enjoyed.
 Butternut Squash Pork Roast with Thyme

1 pork roast
1/2 butternut squash, seeded and cubed
1 large white onion, chopped
3 cloves garlic, minced
1/4 cup thyme, taken off the stem
1/2 cup white wine (never cook with a wine that you would never drink)
2 chicken bouillon cubes
salt, to taste
pepper, to taste
1/2 tsp. dried oregano
1/4 c. extra-virgin olive oil

1 tbs. corn starch
1/2 cup ice water

1. Preheat oven to 375 F.  Place all ingredients, mixed together, in a large baking pot or pan.

2. Cook, covered by tinfoil, for about an hour, or until the meat has reached a 135 F internal temperature.
 3. Drain the juices into a small saucepan.  Begin to heat it until it is simmering. Mix together the corn starch and the ice water until completely combined.

4. Add the water/cornstarch mixture to the saucepan juices.

5. Simmer for about five minutes until thickened.

6. Serve slices of meat with the squash on the side drizzled with the juice reduction/gravy.

7. Pray. Eat. Enjoy. Love a calm night after a busy weekend (minus the zombies).