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Butternut Squash Harvest Pork Stew with Sage
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Sharp knife

Ingredients
  

  • 1.5 pounds pork stew meat, cut into 1-inch cubes
  • 1 medium butternut squash (about 2 pounds), peeled and cut into 1-inch cubes
  • 1 large onion, diced
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 tablespoons chopped fresh sage
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the pork cubes and brown them on all sides for about 6 minutes.
  • Add the onion, carrots, and garlic to the pot. Cook for 4 minutes until the onion starts to soften.
  • Sprinkle the flour over the meat and vegetables. Stir well for 1 minute so the flour coats everything and begins to form a base for the gravy.
  • Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer.
  • Add the butternut squash, sage, salt, and pepper. Stir to combine.
  • Cover the pot and simmer on low heat for 45 minutes, stirring once or twice, until the pork is tender and the gravy has thickened.

Notes

Simmer the stew uncovered for the last 10 minutes if the gravy needs to reduce further. Fresh sage gives the best flavor here. Leftovers reheat well on the stove with a splash of broth to loosen the gravy.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Sharp knife