Rack of Pork with a Coconut Curry Crust and Caramelized Squash | Metro

Ingredients

• 2 Tbsp. (30 mL) butter, melted
• 2 cloves of garlic, chopped
• 1 tsp. (5 mL) curry powder or paste
• 1/2 cup (125 mL) grated coconut, unsweetened
• 1 Tbsp. (15 mL) olive oil
• 1 Tbsp. (15 mL) butter
• 1 rack of Québec pork, 6 to 8 ribs
• 4 cups (1 L) butternut squash, coarsely cut
• 1/4 cup (60 mL) Maple syrup
• 1 apple, peeled and cut into quarters
• 1 celery stick, coarsely chopped
• 1 carrots, sliced round
• 1 zucchini, sliced round
• 1 spanish onion, sliced round
• Salt and freshly ground pepper to taste