Pork And Squash Stew Recipe
Ingredients
1 1/2 pounds hubbard or banana squash, skinned and cut into 1-inch cubes
1 medium onion, sliced
1 cup dry red wine
1 tablespoon Worcestershire sauce
3 tablespoons raisins
2 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
1/4 cup water
3 tablespoons quick-mixing flour, such as Wondra
1 1/2 pounds lean boneless pork cubes, trimmed of fat and cut into 1-inch cubes
Chopped fresh parsley, for garnish
Directions
1. In a 4-quart electric slow cooker, mix together all the ingredients except the parsley.
2. Cover and cook on the low heat setting 8 1/2 to 9 hours, or until the pork and squash are tender but not falling apart, stirring once halfway through the cooking time, if possible.
2. Cover and cook on the low heat setting 8 1/2 to 9 hours, or until the pork and squash are tender but not falling apart, stirring once halfway through the cooking time, if possible.
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