6 cups (840 g) butternut squash, peeled, seeded and cubed
¼ cup (60 ml) water
1 tbsp cornstarch
2 tbsp (30 ml) water
¼ cup (60 g) lightly packed brown sugar
2 tbsp (30 ml) red wine vinegar
1 small onion, chopped
1 clove garlic, chopped
1 orange, grated zest only
½ cup (125 ml) orange juice
1 ¼ cup (310 ml) veal stock
With the rack in the middle position, preheat the oven to 400°F (200°C).
In a bowl, combine the mustard, honey and garlic. Set aside.
Season the meat with salt and pepper. In a large ovenproof skillet over medium-high heat, brown the meat in the oil. Brush with the mustard mixture and place in the skillet with the bone side down.
Roast for about 55 minutes or until a thermometer inserted into the centre of the meat reads 135°F (57°C). Transfer the rack of pork to a serving plate and loosely cover with aluminum foil. Let rest until the temperature reaches 145°F (63°C).
In a large saucepan over medium heat, soften the onion in the butter. Add the squash and continue cooking for 2 minutes, stirring constantly. Add the water. Cover and continue cooking for about 30 minutes or until the squash is tender, stirring occasionally. In a food processor, purée until smooth. Season with salt and pepper and set aside.
In a bowl, dissolve the cornstarch in the water. Set aside.
In a small saucepan, combine the brown sugar, vinegar, onion, garlic and orange zest. Bring to a boil and let simmer until the brown sugar starts to caramelize. Add the orange juice and simmer for 1 minute. Add the veal stock and the cornstarch mixture. Bring to a boil, whisking constantly. Let simmer for 5 minutes. Season with salt and pepper.
Slice the rack of pork between the bones. Serve with the squash purée and orange sauce. If desired, serve with wilted spinach or Sautéed Greens with Red Wine Reduction.