I love this time of year. Blustery and rainy days, temperatures cooling, and great squash and apples coming into season at grocers all over the North West. There is something timeless about the combination of apple and pork, and this stew pulls those flavors together with the help of a bit of rosemary, sage, and a whole lot of butternut squash.
Filler and starches don't have to be grains and potatoes folks. Squash adds substance to any soup or stew, and does it with good flavor and far fewer calories. This helps keep this stew gluten-free, and a whole lot better for your family. Give this one a try, it was an instant hit with my kids tonight.
Harvest Pork Stew
YIELD
6 servingsACTIVE TIME
40 minsTOTAL TIME
40 minsINGREDIENTS
- 2 tablespoons butter or oil
- 1 1/2 pounds boneless pork, cut into 1/2-inch cubes
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 3 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon rubbed sage
- 1 bay leaf
- 3 cups frozen, cubed butternut squash
- 2 MacIntosh apples, cored and cubed
- 2 large potatoes, peeled and cubed (optional)
- 2 cups carrots, peeled and diced (optional)
INSTRUCTIONS
- Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
- Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.