Pork and winter squash stew
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boneless pork top loin -- |
| Cut into 1 inch cube | ||
| 2 | tablespoons | Cooking oil -- divided |
| 2 | cups | Chopped onion |
| 2 | Cloves garlic -- minced | |
| 3 | cups | Fresh mushrooms -- sliced |
| 2½ | cup | Carrot -- diagonally sliced |
| 2 | cans | Italian tomatoes -- stewed |
| 14½ | Oz | |
| 2 | teaspoons | Dried thyme |
| ½ | teaspoon | Pepper |
| 1½ | teaspoon | Salt -- optional |
| 4 | cups | Butternut squash -- cubed |
| 2 | cups | Noodles -- cooked optional |
Directions
In a 4 qt. dutch oven, brown pork in l tablespoon of oil. Remove from pan; drain and set aside. Heat remaining oil in the same pan over medium heat. Saute onion and garlic for 3 min. Return pork to pan.
Add mushrooms, carrots, tomatoes and seasonings; bring to a boil.
reduce heat; cover and simmer for 1 hr. Add squash; simmer, uncovered, for 30 min. or until meat and vegetables are tender. Serve over noodles if desired. Yield 8 servings. Diabetic Exchanges: Prepared without salt and noodles.
Recipe By : Country Woman