• Preheat the oven to 425°F.
• Cut the "neck" of the butternut squash from the "bulb" or bottom of the squash. Set aside the bulb and it for another recipe.
• Cut the top of the butternut squash off and then being very careful cut the :neck" of the butternut squash lengthwise (long ways) so you have two halves (half-moon shape).
• Take a paring knife and make crosshatches into the butternut squash about ½ deep.
• Combine the spices in a small bowl.
• Spray the butternut squash with avocado oil spray. Season the butternut squash with spice mix, salt and freshly ground black pepper and rub it into the squash making sure to get some into the crosshatches.
• Place the squash cut side up on a lined baking sheet (you can use aluminum foil or parchment paper) and roast in the oven for 20 minutes.
• After 20 minutes, flip the squash so it is cut side down and roast for another 20 minutes until soft and caramelized.
• Optional: broil the squash for a few minutes, cut side up, to make it extra charred.

For the pork chops

• Make sure you allow your pork chops to come to room temperature for 20 minutes.
• For the last 15 minutes of roasting the butternut squash, prepare the pork chops.
• Season the pork chops with the smoky spice rub, salt and freshly ground black pepper.
• Heat a large cast-iron pan or large saute pan over medium heat. Once hot, add the avocado oil.
• Sear the pork chops on one side for 2 minutes. Flip and sear for another 2 minutes.
• Flip again and cook for 1 minute and then flip one more time and cook for 1 minute. Using a meat thermometer test the pork chops and once they reach 145°F, pull them out of the pan. **Cooking times may vary depending on thickness.
• Place the pork chops on the plate or platter and tent with tin foil. Allow the pork chops to rest for 5 minutes and then serve!