Directions

1. Preheat the oven to 425 degrees F.
2. In a large bowl, toss the squash and olive oil. Season with salt and pepper, transfer to a rimmed baking sheet and roast until the squash is tender, 25 to 30 minutes.
3. Meanwhile, in a large skillet over medium heat, cook the pork, breaking it up with a spoon or spatula into large chunks, until no longer pink, 5 to 6 minutes. Use a slotted spoon to transfer to a bowl or plate and set aside.