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Prep Time : 35min
Cook Time : 7hr 
Course : Soup
Type of Prep : Crock Pot, Slow Cook
Cuisine : U.S. Regional
Occasion : Back to School, Fall, Family Dinner, Winter
 
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Squash and Pork Stew

From Linda Larsen,
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If your family doesn't like squash, just add another cup of baby carrots and omit the butternut squash.

INGREDIENTS:

  • 1 Tbsp. olive oil
  • 1-1/2 lbs. boneless pork shoulder roast
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1-1/2 cups 1" cubed butternut squash, peeled
  • 16 oz. pkg. baby carrots
  • 8 small red potatoes, unpeeled, quartered
  • 12 oz. jar homestyle pork gravy
  • 1/4 cup ketchup
  • 1 tsp. dried sage leaves
  • 1/2 tsp. dried thyme leaves
  • 1/2 cup water

PREPARATION:

Heat olive oil in nonstick skillet and add onions. Cut pork into 1-1/2" cubes. Sprinkle with salt and pepper and add to onions in skillet. Cook, stirring frequently, until pork is browned and onion is tender, about 5 minutes.

Place all ingredients in 4-5 quart crockpot and stir to blend. Cover crockpot and cook on low for 7-8 hours. 6 servings

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