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    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
    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

    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.

    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. Combine chicken broth and steak sauce;
    pour over meat. 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

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