BUTTERNUT HARVEST STEW

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Butternut Harvest Stew image

I got this recipe from a cookbook that's new out this year called "Simply in Season". Instead of pork I used one cup of TVP (texturized vegetable protein, which is cheaper than meat), although I would recommend using skewer-sized chunks and not the broken up variety that I got.

Provided by Valeria

Categories     Stew

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 1/2 lbs boneless pork, cut in 3/4-inch cubes
1 medium onion, chopped
2 garlic cloves, minced
3 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon sage (ground or rubbed)
1 bay leaf
1 medium butternut squash, peeled and chopped
2 medium apples, peeled if desired and chopped

Steps:

  • Melt butter in large saucepan. Add pork, onion, and garlic and sautee until meat is no longer pink; drain off fat.
  • Add broth, salt and herbs and simmer 20 minutes.
  • Add squash and apples and simmer uncovered until tender, 20 minutes. Discard bay leaf.

Nutrition Facts : Calories 624.9, Fat 32.7, SaturatedFat 13, Cholesterol 129.2, Sodium 1156, Carbohydrate 46.8, Fiber 7.8, Sugar 15.1, Protein 39.3

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