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Pork and Squash Stew

Pork and Squash Stew


• 1-1/2 pounds boneless pork shoulder roast

• 2 tablespoons cooking oil

• 1-1/2 pounds winter squash, such as butternut, hubbard or acorn, peeled and cut into 1-inch pieces

• 1/2 cup sliced onion

• 1/2 cup dried apricots

• 2 tablespoons raisins

• 3 tablespoons instant flour or 1/4 cup packaged instant mashed potato flakes

• 1 tablespoon packed brown sugar

• 3/4 teaspoon pumpkin pie spice

• 1/4 teaspoon salt

• 1 14-ounce can chicken broth

• 1 tablespoon bottled steak sauce


1. Trim fat from pork. Cut pork into 1-inch pieces. In a large skillet brown pork, half at a time, in hot oil about 5 minutes. Drain off fat.


2. In a 3-1/2 or 4-quart slow cooker place squash, onion, apricots, and raisins. Add pork. Sprinkle with instant flour, brown sugar, pumpkin pie spice and salt. Combine chicken broth and steak sauce; pour over meat.


3. Cover, cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir gently before serving. Makes 4 servings.

Makes 4 servings.


Comments on: "Pork and Squash Stew" (2)

  1. Have you made this? How is it? it looks yum!

  2. I have not made this yet.. but it is on my to try list. We love butternut squash here.


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