Seasonal Stew: acorn squash, apricots, and pork

I first made this hearty, fall stew last year and absolutely loved it. After buying some nice-looking acorn squash at the market last week, I thought this stew would be best way to use it. While slow cooking for hours, the acorn squash and pork soften up and become very tender; while the dried apricots and raisins plump up with goodness. The sliced onions mixed with a bit of sweetness really add a unique flavor to this stew. This is one of my favorite slow cooker recipes.

(prep: 20 minutes/ cook: 3.5 or 7 hrs.) (makes 4 servings)

INGREDIENTS
·1 1/2 lb. boneless pork shoulder roast
·2 tbsp cooking oil
·1 1/2 lb. winter squash (Hubbard, butternut, or acorn) I love it with acorn squash!
·1 medium onion, sliced
·1/2 cup dried apricots
·2 tbsp raisins
·3 tbsp instant flour
·1 tbsp packed brown sugar
·3/4 tsp pumpkin pie spice
·1/4 tsp salt
·1 14 oz. can chicken broth
1 tbsp steak sauce (I used worcestershire sauce)

INSTRUCTIONS
·Trim fat from meat. Cut meat into 1 inch pieces. In large skillet, cook meat in hot oil over medium-high heat until brown.
Drain off fat.
·In slow cooker, combine squash, onion, apricots, and raisins. Add meat. Sprinkle with flour, brown sugar, pumpkin pie spice,
and salt. In medium bowl, combine broth and steak sauce; pour over meat.
·Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3.5 to 4 hours. Stir gently before serving.

Mangia!