Tuesday, October 28, 2014

Butternut Harvest Stew

This perfectly Fall stew comes from my Simply in Season cookbook.  Everyone in my family loved it!  

2 Tbsp butter
1 1/2 pounds boneless pork, cut in 1/2-inch chunks
1 medium onion, chopped
2 cloves garlic, minced
3 cups chicken broth
3/4 tsp salt
1/4 tsp dried rosemary
1/4 tsp rubbed or ground sage
1 bay leaf
1 medium butternut squash, peeled and chopped in bite-size chunks
2 medium apples, peeled and roughly chopped

Melt butter in a large saucepan.  Add pork, onion, and garlic and sauté until meat is no longer pink; drain off fat.
Add broth and spices (including bay leaf).  Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Add squash and apples and simmer, uncovered, until squash is tender.  About 20 minutes.  
Discard bay leaf and serve.

1 comment:

  1. Yum! I took a risk and served this to guests tonight and everyone had seconds (including the twins). I needed to add one more can of chicken broth to get enough liquid for our stew consistency preference and only ended up using about half the butternut squash to make the pork/squash ratio seem right. There wasn't a drop left in the pot which is slightly disappointing because I think this would have been great leftovers!


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