Today I don't have time to put up a picture, but I thought I'd send along this recipe which has won rave reviews in a household where anything with squash in it rarely gets the time of day.
Butternut Harvest Stew
from the Simply in Season Cookbook
page 187
I used butterCUP squash instead of butterNUT because I've had six of these squash hanging around for months!! Chances are they will ALL be used towards this recipe before winter is done with us.
2 T butter
1 1/2 lb boneless pork (cut in 3/4in. cubes)
1 medium onion (chopped)
2 cloves of garlic (minced)
Melt butter in large saucepan. Add pork, onion and garlic and saute until meat is no longer pink; drain off fat.
3 C chicken broth
3/4 teaspoon salt
1/4 teaspoon dried rosemary I used fresh, chopped fine
1/4 teaspoon rubbed or ground sage I used two fresh, whole leaves, rubbed dark and then pulled them out before serving.
1 bay leaf
Add, cover and simmer 20 minutes.
1 medium butternut squash (peeled and chopped)
2 medium apples(peeled if desired and chopped)
Add and simmer uncovered until squash and apples are tender, 20 minutes. Discard bay leaf.
If you want to make the peeling of the squash easier, poke a few holes in it and microwave it, but then don't cook it too long in the pot.
No comments:
Post a Comment