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.