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1
Prepare the squash Preheat the oven to 425.
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2
Rub the cut side of one squash half with 1 tablespoon of the olive oil, then sprinkle with a generous pinch each of salt and pepper.
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3
Set the squash half cut side down on a baking sheet and roast for 40 to 50 minutes, until tender.
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4
Scoop the flesh into a bowl and coarsely mash it.
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5
Prepare the squash In a medium saucepan, bring the water to a boil and whisk in the polenta.
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6
Bring to a simmer and cook over moderate heat, stirring occasionally, until soft and thick, about 20 minutes.
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7
Fold in the mashed squash and season with salt and pepper.
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8
Prepare the squash Meanwhile, peel the remaining squash half and cut it into 3/4-inch cubes.
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9
On a rimmed baking sheet, toss the squash cubes with the remaining 2 tablespoons of olive oil and 1/2 teaspoon of salt.
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10
Roast for 30 to 35 minutes, until tender.
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11
Remove and reduce the oven temperature to 400.
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12
Roast the pork In a small roasting pan, season the pork with 1/2 teaspoon of salt, then coat the meat with the mustard.
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13
Sprinkle the pork with 1/2 teaspoon of pepper and roast for 45 to 55 minutes, until an instant-read thermometer inserted in the center registers 120.
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14
Transfer the roast to a cutting board and let stand for 20 minutes.
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15
Reduce the oven temperature to 325.
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16
Make the hazelnut picada Spread the hazelnuts in a pie pan and toast for about 10 minutes, until golden.
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17
Transfer to a towel and rub to remove the skins.
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18
In a mortar, pound the garlic to a paste with the sage and a pinch of salt.
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19
Add the hazelnuts and coarsely crush them in with the pestle.
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20
Make the hazelnut picada In a medium skillet, cook the roasted squash cubes with the honey, vinegar and garlic over moderate heat until simmering; discard the garlic clove.
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21
Slice the pork between the ribs.
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22
Mound the polenta on plates and top with the pork chops.
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23
Spoon the squash cubes around the pork, sprinkle with the hazelnut picada and serve.
