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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts

469 calories; 21 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 115 mg cholesterol; 771 mg sodium. 1219 mg potassium; 33 g carbohydrates; 2 g fiber; 12 g sugar; 38 g protein; 0 RE vitamin a; 6365 IU vitamin a; 13 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 28 mcg folate; 1 mcg vitamin b12; 81 mg calcium; 4 mg iron;

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