Rosemary Pork and Acorn Squash

This was a really simple dinner to make.

Ingredients:

- 6 small potatoes

- 2 acorn squash

- pork loin roast

- Rosemary

- olive oil

Method:

1) preheat oven to 375 degrees F

2) cut the squash in half, scoop out the pits, and coat the acorn squash with 1/4 tsp rosemary, 1 tsp olive oil, and some pepper and salt

3) coat the roast with 1 tsp olive oil, 1 tsp rosemary, and some pepper and salt

4) bake 1 hr with lid on, then remove lid and bake another 20-30 minutes (knife should slide right through and juice should run clear)

5) start boiling water 30 minutes into baking pork roast

6) when water boils, boil for 15 minutes or until fork slides into potatoes easily

7) turn off heat for potatoes, drain, add about 1 tbsp butter and mash

8) add enough milk until you reach desired consistency