Roasted Pork and Apples with Butternut Squash Purée
Roasted Pork and Apples with Butternut Squash Purée is an autumn-inspired main course where tender marinated pork chops meet sweet roasted apples and velvety squash. The Thermomix mixes the marinade in seconds, steams the squash to silky perfection and heats the purée evenly. A complete, balanced dinner with fresh spinach for colour and freshness.
About this recipe
Roasted Pork and Apples with Butternut Squash Purée Thermomix TM7 brings a classic sweet-and-savoury combination to your table as a satisfying main course. If you are searching for recipes that make the most of your all-in-one kitchen machine, this one shows it off beautifully: the marinade of cider vinegar, salt and pepper is blended in the mixing bowl in just a few seconds, coating the pork chops evenly before they go into the oven. Meanwhile the butternut squash steams gently in the Varoma until spoon-soft, ready to be puréed with unsalted butter into a silky, golden bed for the roasted meat. The eating apples soften in the oven juices, adding natural sweetness that balances the peppered pork, while fresh spinach leaves bring colour and a light bite. Ideal for a relaxed weekend dinner or a quick weeknight dinner when you plan the marinating ahead, this recipe delivers a complete plate with precise textures and very little hands-on effort.
Preparation tips
- Turn the pork chops halfway through roasting so both sides absorb the cider vinegar marinade and the eating apples caramelise evenly around them, giving every portion the same sweet-savoury balance.
- Steam the butternut squash until a knife slides through without resistance before puréeing; undercooked squash stays fibrous, while properly steamed cubes blend with the butter into a silky purée.
- Swap the eating apples for firm Conference pear slices in winter, and wilt the spinach into the warm purée just before serving so it keeps its bright green colour.
Recipe variations
- Make it alcohol-conscious by replacing the cider vinegar marinade with apple juice and a squeeze of lemon, keeping the fruity character of the roasted apples while suiting younger guests at the family table.
- For a festive autumn variation, add a sprig of thyme and a spoonful of wholegrain mustard to the marinade, and serve the pork on the squash purée with toasted hazelnuts scattered over the spinach.
Thermomix TM7 Benefits
- Blending the cider vinegar marinade takes the Thermomix only five seconds, coating the pork chops evenly with no whisking by hand.
- Steaming the butternut squash in the Varoma keeps it spoon-soft and full of flavour without any waterlogged boiling.
- The TM7 weighs the marinade ingredients directly in the mixing bowl, saving you a separate kitchen scale and less washing up.
- Whipping the unsalted butter into the cooked squash gives the purée a velvety, restaurant-style finish without lumps.
- Gentle heating keeps the squash purée at a steady warmth while the pork rests, so everything reaches the plate hot together.
Ingredients
- cider vinegar
- runny honey
- wholegrain mustard
- olive oil
- pork chops
- onion
- eating apples
- fresh sage leaves
- fine sea salt
- ground black pepper