Name: Pork Stew with Fennel and Butternut Squash
Yield: Makes 6 Servings
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)

Skip to main content

Recipe notes

Back to top