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First I cut up a whole butternut squash and put it into a baking dish with the pork.
I seasoned the pork with garlic powder and ginger powder, then topped the pork and squash with chutney and apple sauce.
Then I seasoned the whole dish with salt and pepper and then drizzled balsamic vinegar quite liberally over it all.
It baked for about an hour, and turned out very well, if I may say so.
Prepared by Corlea Smit – made it up
