This week we enjoyed a burst of Indian Summer and I took advantage of the warm temps and cool breezes to pull up the remainder of the garden and get it ready for its winter sleep. No cold weather crops for me!
One of the last vegetables to be producing was the butternut squash. What I love most about this veggie, besides the buttery-rich flavor, is that is saves so well when kept in a cool, dry place. Butternut squash is a comfort food for me and reminds me of my favorite season, Autumn.
This recipe is new to me, but I'm going to attempt it today and document as I go to let you know if the recipe is a keeper or not. But with ingredients like butternut squash, pork, butter, garlic, and apples, how could be anything but delicious!!!
Harvest Pork Stew
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 roasted butternut squash
2-3MacIntosh apples, peeled, cored and cubed
2 large potatoes, peeled and cubed
2 cups carrots, peeled and diced
Brown pork in a skillet with butter or oil.
Line your slow cooker with a bag for easier clean up, and add the cooked pork with the remaining ingredients. Slow cook all day.
Notes: I used more broth than the recipe called for because it just looked like it needed it. I also didn't peel the apples... why remove nutritious, beautiful green, good-for-you ruffage? Can't believe I was out of bay leaves, so no bay leaf was used.
Oh yeah, and I cooked a cup of rice and added it to the end. It just seemed like it needed more starch than what the potato added.
Did make a Buttermilk Pie for dessert. Recipe tomorrow.