Ingredients
1 tablespoon honey
1/2 teaspoon finely grated peeled fresh ginger
1/2 teaspoon mustard powder
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3 acorn squash, seeded, each cut into 8 wedges
1 red bell pepper, ribs and seeds removed, cut into 3-inch strips
4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
2 bunches scallions, trimmed and cut into thirds
Preparation
Preheat oven to 450 degrees, with racks in middle and lower thirds. In a small bowl, combine honey, ginger, mustard, and 1 teaspoon oil. Season glaze with salt and pepper. On a large rimmed baking sheet, toss squash with 1 tablespoon oil and season with salt and pepper. Transfer 8 wedges to another rimmed baking sheet. Roast both sheets of squash 15 minutes.
Remove sheets from oven and flip squash. To tray with 8 wedges, add scallions and bell pepper, drizzle with 1 teaspoon oil, season with salt and pepper, and brush with glaze.
Return sheets to oven and roast until squash is tender when pierced with a knife, 10 to 15 minutes. Let sheet with 16 wedges cool completely, then refrigerate for Chicken Cutlets with Mustard Greens and Roasted Squash.
Meanwhile, in a large skillet, heat remaining teaspoon oil over medium-high. Season pork with salt and pepper and cook until golden brown on one side, about 4 minutes. Flip, brush with remaining glaze, and cook until pork is cooked through, 5 minutes. Serve pork alongside roasted vegetables.
