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1
Make the pork and squash Preheat the oven to 450.
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2
Set the pork fat side up on a rack set over a rimmed baking sheet.
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3
Rub the roast with 2 tablespoons of the oil and the rosemary and thyme; season with salt and pepper.
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4
On another sheet, toss the squash, garlic, onion and bell pepper with 2 tablespoons of the oil; season with salt and pepper.
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5
Roast the pork in the middle third of the oven and the vegetables in the bottom third for about 40 minutes, until the squash is tender.
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6
Transfer the vegetables to a rack to cool.
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7
Turn the oven down to 375 and roast the pork for about 45 minutes longer, until an instant-read thermometer inserted in the thickest part registers 135.
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8
Transfer the pork to a work surface and let rest for 15 minutes.
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9
Meanwhile, on another baking sheet, toss the bread with 1 tablespoon of the oil and bake until golden, 12 minutes.
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10
When the squash is cool, scoop the flesh into a food processor.
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11
Peel the bell pepper and discard the skin.
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12
Add the roasted pepper, garlic and onion to the processor along with the croutons, almonds, vinegar and piment dEspelette.
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13
Puree until almost smooth.
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14
With the machine on, slowly stream in the remaining 1/4 cup of olive oil.
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15
Season the puree with salt and pepper.
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16
Make the salad In a bowl, whisk the first 6 ingredients.
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17
Add the greens and season with salt and pepper.
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18
Transfer to a serving bowl and garnish with more fresh horseradish.
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19
Carve the pork and serve with the squash puree and dandelion salad.
