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Pork and Squash Stew

    1 1/2 pounds boneless pork shoulder roast
    2 tablespoons cooking oil
    1 1/2 pounds winter squash, such as butternut, hubbard, or
      acorn, peeled and cut into 1-inch pieces
    1/2 cup sliced onion
    1/2 cup dried apricots
    2 tablespoons raisins
    1/4 cup packaged instant mashed potato flakes
    1 tablespoon packed brown sugar
    3/4 teaspoon pumpkin pie spice
    1/4 teaspoon salt
    1 (14 ounce) can chicken broth
    1 tablespoon bottled steak sauce

  Trim fat from pork. Cut pork into 1-inch pieces. In a large
 skillet brown pork, half at a time, in hot oil about 5 minutes.
 Drain off fat.

  In a 3-1/2- or 4-quart slow cooker place squash, onion, apricots,
 and raisins. Add pork. Sprinkle with potato flakes, brown sugar,
 pumpkin pie spice, and salt. Combine chicken broth and steak sauce;
 pour over meat. Cover; cook on low-heat setting for 7 to 8 hours
 or on high-heat setting for 3-1/2 to 4 hours. Stir gently before
 serving.