Ingredients:
2 Tablespoons butter or oil
1.5 lbs. pork sirloin roast, cut into 1/2-inch cubes
2 garlic cloves, minced
1 medium onion, chopped
3 Cups chicken broth
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon rubbed sage
1 bay leaf
3 Cups cubed & frozen butternut squash
2 apples, cored and cubed
2 large potatoes, peeled and cubed
2 Cups carrots, peeled and diced
Directions:
Melt butter or oil in a large skillet over medium-high heat. Add pork and cook until lightly browned on all sides. Stir in garlic and onion and continue to cook until the onion has softened and the pork is firm and no longer pink (about 5 minutes). Place the pork and onions into a large saucepan. Pour in chicken broth and season with salt, rosemary, sage and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 20 minutes. Stir in the squash, apples, potatoes and carrots. Return to a simmer, then cook uncovered until the squash, apples and carrots are tender (about 20 minutes). Remove the bay leaf before serving. Makes 6-8 servings.