Angela's Italian Recipe for Pork Stew with Butternut Squash

Pork Stew with Butternut Squash
(Spezzatino di Maiale con Zucca)


Ingredients:

3 lbs 2-inch pieces trimmed pork shoulder 2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon dried sage 1/2 teaspoon cayenne pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 2 tablespoons extra virgin olive oil 1 cup chopped thinly sliced pancetta (about 4 ounces) 2 cups chopped onions 3 garlic cloves, chopped One 28-ounce can diced tomatoes in juice 2 cups 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 and 1/2-inch cubes peeled butternut squash (part of 3-pound squash)

Directions:

Place pork in large bowl. Mix next six ingredients in small bowl; sprinkle over pork, turning pork to coat evenly. Let stand 30 minutes. Preheat oven to 350°F. Heat olive oil in large ovenproof pot over medium-high heat. Add pancetta and saute until beginning to brown, about 3 minutes. Using slotted spoon, transfer pancetta to medium bowl. Add half of pork to pot; saute until brown, about 8 minutes. Using slotted spoon, transfer pork to bowl with pancetta. Repeat with remaining pork. Add onions and garlic to pot; saute until soft, about 5 minutes. Add tomatoes with juices, broth, wine, and pork mixture. Bring to boil, scraping up browned bits. Cover pot; place in oven. Cook stew 1 hour. Add fennel bulbs, chopped fronds, and squash cubes to stew. Cover and cook in oven until pork and vegetables are tender, about 30 minutes. Using slotted spoon, transfer meat and vegetables to large bowl; cover. Boil sauce over medium-high heat until thickened enough to coat spoon, about 25 minutes. Return meat and vegetables to sauce; season with salt and pepper. Makes 6 servings.

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