You still have some winter squash hanging around in your cold room or pantry, right? And some dried herbs from your garden? This recipe, right here, is where you need to use them. This is a hearty and warming fall or winter stew that is bursting with cozy hominess. And it just happens to be amazingly healthy for you too. Serve this with homemade baking powder biscuits or a hearty loaf from your local bakery. Yum!
Ingredients
2 Tbsp butter
1 1/2 lbs boneless pork, cut into 3/4 " cubes
1 medium onion, chopped
2 cloves garlic, minced
3 cups chicken broth or stock
3/4 tsp salt
1/4 tsp dried rosemary, crushed (or 1/2 tsp fresh rosemary, chopped fine)
1/4 tsp dried, rubbed sage (or 3/4 tsp fresh sage, minced)
1 bay leaf
4 cups 1/2" cubed winter squash (such as butternut, Red Kuri, Hubbard, or pumpkin)
2 medium apples, cut into 1/2" cubes (or equivalent amount of whatever size you have available)
2 cups chopped kale, stems removed, optional
Instructions
Melt butter in a large Dutch oven or saucepan on medium high heat. Add pork, onion and garlic. Sauté just until meat is browned and onions are translucent.
Add broth, salt and herbs. Cover and simmer for 20 minutes.
Add squash and apples. Simmer, uncovered until squash and apples are tender, about 20 more minutes. Stir in kale, if desired, 5 minutes before cooking time is complete.
Discard bay leaf and serve.
Recipe based on Butternut Harvest Stew from the book "Simply in Season" by Mary Beth Lind and Cathleen Hockman-Wert
Yummy gardening everyone!