To prepare ahead, rub roast with herb paste (this gives it a fuller flavor, too), cut up vegetables, and make sauce. Cover all and chill separately up to 24 hours.

6–8 cloves garlic, coarsely chopped
1/2 cup packed sage leaves
1/2 cup extra-virgin olive oil, divided
1 tsp. salt, divided
1 tsp. ground black pepper, divided
2 Tbsp. maple syrup
1 Tbsp. balsamic vinegar
2 yellow onions, peeled and quartered
1 large butternut squash, peeled, seeded, and cut into 1- to 1 1/2-inch cubes
One 6 1/2-lb. pork loin center rib roast (8 ribs) backbone loosened, fat trimmed to 1/4 inch, and rib bones frenched (trimmed) (ask butcher to do these steps for you)
Nonstick cooking spray
1/2 cup raisins
2 Tbsp. unsalted butter
1/2 cup dry white wine
2 Tbsp. all-purpose flour
One 14-oz. can reduced-sodium chicken broth

1. In a food processor combine garlic, sage, 1/4 cup of the olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cover and process until mixture forms a thick paste. Set aside.

2. In a large bowl whisk together 1/4 cup olive oil, maple syrup, balsamic vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add onions and squash and toss to combine. Brush roasting pan with olive oil; add onion-squash mixture.

3. Place pork roast on work surface. Rub entire surface and between meat and bones with garlic-sage paste. Use a few large pieces of butcher’s twine to tie back together, if needed. Spray a roasting rack with nonstick spray and place over vegetables in roasting pan. Set pork roast on rack, fat side up, and roast, uncovered, in a 350° oven for 1 1/4 hours. Remove from oven and stir raisins into vegetables. Roast 30 to 45 minutes more or until an instant-read thermometer inserted into the meatiest part of roast registers 145°. Remove from oven. Place rack with roast on a carving board and tent with aluminum foil. Let roast rest 15 to 20 minutes or until temperature registers 155°.

4. While roast rests, make sauce. Using a slotted spoon, remove vegetables from pan and transfer to a serving dish; cover with foil and set aside. Reserve 2 tablespoons of fat in pan and place over medium-high heat. Add butter and melt. Add wine, scraping up any browned bits from bottom of pan, and cook until nearly evaporated. Stir in flour and cook 1 minute. Add chicken broth and cook and stir until sauce is slightly thickened; cook and stir 1 minute more. Season to taste with additional salt and pepper.