Pork Stew with Fennel and Butternut Squash

Name: Pork Stew with Fennel and Butternut Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 30 inches peeled butternut squash (part of 3-pound squash); 794 grams diced tomatoes in juice; 1 teaspoons cayenne pepper; 1 teaspoon dried rubbed sage; 237 milliliters dry red wine; 2 larges fresh fennel bulbs; fronds chopped and reserved, bulbs cut into 1-inch cubes (about 5 cups); 3 garlic cloves, chopped; 0 teaspoons ground ginger; 0 teaspoons ground nutmeg; 1 teaspoon ground black pepper; 473 milliliters low-salt chicken broth; 2 Tbsps olive oil; 473 milliliters chopped onions; 113 grams cup chopped thinly sliced pancetta* (about; 1 kilograms 2-inch pieces trimmed pork shoulder (Boston butt); 2 teaspoons salt

Pork Stew with Fennel and Butternut Squash is a gluten free, dairy free, and primal main course. This recipe serves 6. This recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 469 calories, 35g of protein, and 23g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up ground ginger, wine, cayenne pepper, and a few other things to make it today. To use up the ground ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. It is perfect for Autumn.

Instructions

Place pork in large bowl.

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Pork

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Bowl

Mix next 6 ingredients in small bowl; sprinkle over pork, turning pork to coat evenly.

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Pork

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Bowl

Let stand 30 minutes.

Preheat oven to 350°F.

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Oven

Heat oil in large ovenproof pot over medium-high heat.

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Cooking Oil

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Pot

Add pancetta and sauté until beginning to brown, about 3 minutes. Using slotted spoon, transfer pancetta to medium bowl.

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Pancetta

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Slotted Spoon

Bowl

Add half of pork to pot; sauté until brown, about 8 minutes. Using slotted spoon, transfer pork to bowl with pancetta. Repeat with remaining pork.

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Pancetta

Pork

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Slotted Spoon

Bowl

Pot

Add onions and garlic to pot; sauté until soft, about 5 minutes.

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Garlic

Onion

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Pot

Add tomatoes with juices, broth, wine, and pork mixture. Bring to boil, scraping up browned bits.

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Tomato

Broth

Pork

Wine

Cover pot; place in oven. Cook stew 1 hour.

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Stew

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Oven

Pot

Add fennel bulbs, chopped fronds, and squash cubes to stew. Cover and cook in oven until pork and vegetables are tender, about 30 minutes. Using slotted spoon, transfer meat and vegetables to large bowl; cover. Boil sauce over medium-high heat until thickened enough to coat spoon, about 25 minutes. Return meat and vegetables to sauce; season with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes. Chill uncovered until cold, then cover and keep chilled.) Rewarm over low heat.

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Salt And Pepper