Pork and Winter Squash Stew |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Meet the Cook: Here in the high desert area of California, we do get snow. So this stew's especially popular in winter! My husband and I have one daughter, 12. -Evelyn Plyler, Apple Valley, California Ingredients:
2 pounds lean boneless pork, cut into 1-inch cubes |
2 tablespoons canola oil, divided |
2 cups chopped onion |
2 garlic cloves, minced |
3 cups sliced fresh mushrooms |
2-1/2 cups diagonally sliced carrots |
2 cans (14-1/2 ounces each) italian stewed tomatoes |
2 teaspoons dried thyme |
1/2 teaspoon pepper |
1-1/2 teaspoon salt, optional |
4 cups cubed peeled butternut squash |
hot cooked noodles, optional |
Directions:
1. In a Dutch oven or saucepan, brown pork in 1 tablespoon of oil. Remove from pan; drain. Heat remaining oil in the same pan over medium heat. Saute onion and garlic for 3 minutes.
2. Return pork to pan. Add the mushrooms, carrots, tomatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour.
3. Add squash; simmer, uncovered for 30 minutes or until meat and vegetables are tender. Serve with noodles if desired. Yield: 8 servings.
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