Pork And Squash Stew

Use any squash - for example, butternut, hubbard, or acorn.

Serves: 4

Ingredients

1 1/2 pounds boneless pork shoulder roast
2 tablespoons cooking oil
1 1/2 pounds winter squash, peeled and cut into 1-inch cubes
1/2 cup sliced onion
1/2 cup dried apricots
2 tablespoons raisins
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

Method

  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 potato flakes, brown sugar, pumpkin pie spice, and salt.
  3. Combine chicken broth and steak sauce; pour over meat.
  4. 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.

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