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Pork Stew with Fennel and Butternut Squash


Pork Stew with Fennel and Butternut Squash Recipe

Ingredients:
  • 3 pounds 2-inch pieces trimmed pork shoulder (Boston butt)
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried rubbed sage
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 tablespoons olive oil
  • 1 cup chopped thinly sliced pancetta* (about 4 ounces)
  • 2 cups chopped onions
  • 3 garlic cloves, chopped
  • 1 28-ounce can diced tomatoes in juice
  • 2 cups low-salt chicken broth
  • 1 cup dry red wine
  • 2 large fresh fennel bulbs; fronds chopped and reserved, bulbs cut into 1-inch cubes (about 5 cups)
  • 20 1 1/2-inch cubes peeled butternut squash (part of 3-pound squash)
Directions:
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