Savory Roast Pork with Quince Squash and Crunchy Topping

Warm scents of roasted pork mixing with the sweet roast of quince squash, the air thick with butter sizzling in the pan and the tangy pop of cranberries against earthy mushrooms. Crunchy bits of oats sprinkled on top give a bit of an unexpected twist while the savory-punch of pancetta sneaks in, teasing you to take just one more bite. You can almost hear the crackle of the skin roasting, and the sauce bubbling thick, like comfort wrapped in a plate.

Why You’ll Crave It

• Chunky, juicy pork that stays tender because of slow roasting.
• Quince squash (yes, quince!) brings that mild sweetness and buttery texture.
• Staple ingredients with a twist—forget plain mushrooms, think oyster mushrooms blending with tangy cranberries.
• The oats and walnuts add a crusty, chewy texture that’s fun to bite.
• The sauce is both creamy and tart, surprising with fresh herbs.

I love how the leftover sauce tastes even better the next day, trust me.

What You’ll Need

• 4-bone pork rack: just over 1kg, trimmed and ready to sear
• Olive oil: about 2.5 tablespoons, enough for browning and drizzling
• Quince squash: around 950 grams, peeled, halved lengthwise, seeds scooped out
• Pancetta: 70 grams chopped finely, swapping from original for a bit less salt
• Fresh flat-leaf parsley: half a quarter cup, finely chopped
• Giant rolled oats: roughly 4 tablespoons to sprinkle, adds crunch
• Garlic clove: minced small
• Crushed chili flakes: a dash, about ⅛ teaspoon, to wake up the flavors
• Sautéed mushroom medley: 200 grams of tender oyster mushrooms plus 25 grams cremini mushrooms swapped here
• Butter: 2.5 tablespoons, for richness in the sauce
• Small pearl onions: 160 grams, peeled and tender
• Fortified wine: ¼ cup of Marsala, deep and fragrant
• All-purpose flour: 2 tablespoons for thickening
• Beef stock: 2 cups of good rich stock
• Cranberries: 30 grams fresh or frozen, sharp and tart
• Walnuts: 3 tablespoons chopped, swapped in to add crunch instead of oats alone

Easy How-To

Brown and Prep Meat and Squash

Start heating oven to 205°C (about 400°F), and pop a rack mid-level. Get a heavy pan on medium-high heat, splash half the oil, then sear pork rack till it’s bubbling golden on every side — don’t rush the crust, that’s flavor. Salt, pepper it right. Place it in a deep tray. Meanwhile, peel quince squash with a sharp peeler (watch for tough skin). Slice in half longwise, scoop out the seeds. Lay them flat side down on tray, make shallow cuts lengthwise but don’t pierce through, or it will dry out. Drizzle remaining oil, salt and pepper over squash. Roast both for 32 minutes.

Mix Topping and Continue Roasting

Grab a bowl. Stir together oats, chopped walnuts, minced garlic, parsley, chopped pancetta and chili flakes. Pull tray from oven, sprinkle topping evenly over pork and squash. Roast again about 26 minutes. Use a meat thermometer in thickest meat to check temp — around 58°C (136°F) is your target now to rest properly. Pull from oven, tent loosely with foil. Let rest 12 minutes while temperature settles to 65°C (150°F) and juices redistribute.

Simmer Sauce of Mushrooms and Cranberries

While resting, in a broad saucepan melt butter over medium-high heat. Toss in oyster and cremini mushrooms, season lightly with salt and pepper, and cook till golden and juicy. Add pearl onions and cook one more minute stirring well. Pour Marsala, stir and leave it to reduce till nearly dry. Sprinkle in flour, stir coats veggies completely. Pour beef stock, bring to a boil then simmer on medium heat about 16 minutes till sauce thickens and onions soften nicely. Finally add cranberries, simmer another 4 minutes till berries soften but not disintegrated. Taste, add salt and pepper to balance.

Carve & Serve

Slice pork rack between ribs. Serve with roasted squashes on the side, spoon sauce over or aside. Grab seconds, you’ll want.

Good to Know

• Resting meat seals in juices, don’t skip it or you’ll lose moisture.
• Quince squash is a bit firmer and less sweet than butternut—offers a nice textural contrast.
• Marsala brings a nutty depth, but sherry or port works if you’re in a pinch.

Serving Ideas

• Light green salad with a citrus vinaigrette balances the rich meat and sauce beautifully.
• Buttery rustic bread to mop up sauce, please don’t hold back.
• Roasted root veggies like carrots or parsnips alongside turn this into a serious feast.

Top Tricks

• Give mushrooms a good sear to get that nutty, caramelized flavor instead of soggy.
• Don’t overcrowd your pan when browning meat — let it breathe for crisp surface.
• Add a splash of broth to your topping mix if it feels dry to help it meld while baking.

Frequently Asked Questions

Can I prepare this ahead of time?

Yes, you can roast the pork and squash a few hours in advance and warm gently before serving. Make sauce fresh to keep cranberries vibrant.

What if I don’t have quince squash?

Butternut or kabocha squash are fine substitutes; just adjust roasting time slightly if your squash pieces are different sizes.

Can I use chicken stock instead of beef?

You can, but beef stock offers a deeper flavor that matches pork and mushrooms better. If using chicken, add a splash of soy or Worcestershire sauce for some umami.