Pork and Squash Stew

Pumpkin pie spice and a hint of sweetness from dried apricots and raisins flatter both the pork and winter squash. Any type of winter squash will do, though butternut is easiest to peel.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 7 hrs to 8 hrs (low) or 3-1/2 to 4 hours (high)

Pork and Squash Stew

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Directions

  1. 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.
  2. In a 3-1/2- or 4-quart slow cooker place squash, onion, apricots, and raisins. Add pork. Sprinkle with instant flour, brown sugar, pumpkin pie spice, and salt. Combine chicken broth and steak sauce; pour over meat.
  3. 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. Makes 4 servings.
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Nutrition Facts (Pork and Squash Stew)

  • Per serving:
  • 469 kcal ,
  • 21 g fat
  • (6 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 115 mg chol. ,
  • 771 mg sodium ,
  • 33 g carb. ,
  • 2 g fiber ,
  • 12 g sugar ,
  • 38 g pro.
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