2 tbsp olive oil

1 tsp dried thyme

1 butternut squash

2 gala apples, cored and cut into wedges

2 leeks, trimmed and cut into  2″ long pieces

1/4 cup Dijon mustard (gfree)

3 large gloves, peeled and minced

1 tbsp sage

1 bay leaf crumbled

1 boneless pork loin about 3 1/2 pounds

Heat oven to 400 degrees.  In a bowl whisk together olive oil and thyme until blended.  Add squash cubes, 1/2 apple wedges and leeks; toss gently to coat.

In separate bowl, combine Dijon mustard, minced garlic, chopped sage and crumbled bay leaf.  Stir in 2 tsp salt if desired.  Rub mustard mixture evenly over pork.  Arrange remaining apple wedges in roasting pan.  Place pork in roasting pan.  Roast 1 hour and 15 mins.

Separate squash cubes from apple-leek mixture; add to roasting pan.  Roast 10 mins.  Add apple-leek mixture.  Roast 20 mins or until thermometer inserted in pork read 160 degrees and vegetables and apples are tender.  Let set for 15 mins before slicing.