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

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