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Prep 20min
Total6hr20min
Ingredients12
Servings8
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Ingredients
2
lb boneless pork loin, cut into 1 1/2-inch cubes
1
medium butternut squash (1 1/4 to 1 1/2 lb), peeled, seeded and cut into 1 1/2-inch cubes (about 4 cups)
6
small red potatoes, cut into quarters
4
medium carrots, cut into 1/2-inch slices (about 2 cups)
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
2
dried bay leaves
2
teaspoons rubbed sage
1
teaspoon salt
1/2
teaspoon pepper
1
can (28 oz) crushed tomatoes, undrained
Chopped fresh sage leaves or Italian (flat-leaf) parsley, if desired
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Steps
1
Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, place all ingredients except fresh sage; stir well.
2
Cover; cook on Low heat setting 6 to 7 hours.
3
Remove bay leaves before serving. Serve stew in bowls. Sprinkle with fresh sage.
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To more easily peel and cube the butternut squash, pierce it with the tip of a knife. Place on microwavable plate. Microwave uncovered on High 1 to 2 minutes; let stand 2 to 3 minutes. Carefully use a heavy, sharp knife to cut off the stem. Peel the squash with a vegetable peeler, then use the knife to cut it in half. Use a teaspoon to scoop out seeds and membrane, then cut into cubes.
Once you’ve used your slow cooker a few times, you will begin to better anticipate how small to cut the vegetables. For example, in this recipe, if you prefer the squash very tender, cut the cubes a little smaller.
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