Pork and Squash Stew


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This flavorful crockpot recipe is a great way to ring in the new fall season.

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  • 1 1/2 lb. boneless pork shoulder roast
  • 2 Tbs. cooking oil
  • 1 1/2 lb. winter squash, such as butternut, hubbard, or acorn, peeled and cut into 1-inch pieces
  • 1/2 C. sliced onion
  • 1/2 C. dried apricots
  • 2 Tbs. raisins
  • 1/4 C. pkg. instant mashed potato flakes
  • 1 Tbs. packed brown sugar
  • 3/4 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 1 14 oz. can chicken broth
  • 1 Tbs. bottled steak sauce

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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. 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 7-8 hours or on high-heat setting for 3 1/2-4 hours. Stir gently before serving.

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