Butternut Harvest Stew

Valeria's Note:

I got this recipe from a cookbook that's new out this year called "Simply in Season". Instead of pork I used one cup of TVP (texturized vegetable protein, which is cheaper than meat), although I would recommend using skewer-sized chunks and not the broken up variety that I got.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 2 tablespoons butter
• 1 1/2 lbs boneless pork, cut in 3/4-inch cubes
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon sage (ground or rubbed)
• 1 bay leaf
• 1 medium butternut squash, peeled and chopped
• 2 medium apples, peeled if desired and chopped

Directions:

1. Melt butter in large saucepan. Add pork, onion, and garlic and sautee until meat is no longer pink; drain off fat.
2. Add broth, salt and herbs and simmer 20 minutes.
3. Add squash and apples and simmer uncovered until tender, 20 minutes. Discard bay leaf.

Reviews

[Contemplative]

I made this last night. I couldn't get pork meat, so I used some high quality cumberland pork sausages instead. I also added in a handful of chopped green and red peppers to brighten it up a bit. I was surprised at how well it all came together and my partner was very pleased too :) I'll definately be making it again!