Pork Roulade with Butternut Squash & Ginger Chutney | by Sonia! The Healthy Foodie

Candied Butternut Squash & Ginger Chutney Pork Roulade

A rolled pork roast filled with the most delicious candied ginger and butternut squash chutney. Totally worthy of a prime spot on your Thanksgiving table!
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 35 minutes
Servings 12
Calories 325kcal
Author Sonia! The Healthy Foodie


For the Candied Ginger and Butternut Squash Chutney

The Roast

  • 3.85 lb pork loin
  • Salt pepper to taste
  • 1/4 cup sweet apple cider or unsweetened apple juice
  • 1/4 cup water
  • 1 tbsp maple syrup Canadian Medium or Grade B


  • In a heavy skillet set over medium high heat melt a little bit of cooking fat (lard, ghee or coconut oil preferred). When fat is nice and hot, add onions, ginger, butternut squash and salt; cook over medium heat for 4-5 minutes
  • Add the rest of the ingredients and simmer over low heat, stirring from time to time, until liquid is completely gone and chutney has a candied look, about 30 - 35 minutes.
  • Let the mixture cool while you cut the pork loin open.
  • First, cut an incision in the top third of the loin, going from right to left, but without letting the blade go all the way through. Then, do a second incision through the bottom third of the roast, but going left to right this time. See the diagram below.
  • Open both flaps and pound the roast lightly to get it real flat; Sprinkle liberally with salt and pepper
  • Spread 2/3 of the candied chutney over pork loin, leaving a few inches on each side.
  • Roll tightly and tie with butcher's twine.
  • Place in Dutch oven, sprinkle with salt and pepper drizzle maple syrup
  • Apple juice and water at bottom
  • Cover, cook for 2½ hours in a 350°F oven, baste 2 or 3 times


Calories: 325kcal | Carbohydrates: 26g | Protein: 34g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 92mg | Sodium: 273mg | Potassium: 878mg | Fiber: 2g | Sugar: 13g | Vitamin A: 4961IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 1mg