Recipe: Pork and Squash Stew (crock pot)

recipelink.com Chat Room Recipe Swap – 2000-12-09
From: Patti/Dnvr

Pork and Squash Stew
Source: The Best Slow Cooker Cookbook Ever
Author: Natalie Haughton

1 1/2 pounds banana squash, skinned, cut to 1 inch dice
1 medium onion, sliced
1 cup dry red wine
1 tbsp Worcestershire sauce
3 tbsp raisins
2 tbsp brown sugar
1 1/2 teas ground cinnamon
1/4 teas grated ginger
1/4 cup water
3 tbsp cake flour, such as Wondra
1 1/2 pounds lean, boneless pork, cut into 1 inch cubes
Chopped fresh parsley, for garnish

In a 4-quart electric slow cooker, mix together all the ingredients, except the parsley.
Cover and cook on the low setting for 8 1/2 to 9 hours until the pork and squash are tender but not falling apart, stirring once half-way through the cooking process if possible. Serve immediately, garnished with the parsley.

Yield: 4-5 servings