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