Season a pork roast with garlic powder, salt and pepper. Place the Dutch oven on the stove and heat 2 tablespoons of olive oil. Brown all sides of the pork roast, remove from the pan and set aside. Add white wine to the pan and bring to a simmer. Place cubed butternut squash and sliced onion into the pan, put the pork roast on top and pour a brown sugar sauce on top. Bake in the oven for an hour.
Preheat the oven to 350 degrees. Season the pork roast with 1 teaspoon of garlic powder and a dash each of salt and pepper. Add 2 tablespoons of olive oil to a Dutch oven and heat it on the stove. When the oil is hot, brown each side of the pork roast. Set the pork roast aside and pour 1/2 cup of white wine into the pan. Bring the wine to a simmer stirring frequently and scraping the bottom to loosen the leftover browned pork bits.
Slice 1 large onion and add it to the Dutch oven with 2 cups of cubed butternut squash. Place the pork roast on top of the onion and butternut squash.
In a small bowl, combine 1/2 cup of applesauce, 1 tablespoon of Dijon mustard, 1 tablespoon of soy sauce, 1/2 teaspoon of cinnamon and 1/2 cup of brown sugar. Mix until well blended and pour over the pork roast. Cover the Dutch oven and bake in the oven for one hour or until the pork roast reaches 145 degrees on a meat thermometer.