Butternut Squash Harvest Stew

From Simply in Season

2 TBSP butter

1 ½ pounds boneless pork, cubed

1 medium onion, chopped

2 cloves garlic, minced

3 cups chicken broth

¾ tsp salt

¼ tsp dried rosemary, crushed

¼ ground or rubbed sage

1 bay leaf

1 medium butternut squash, peeled and chopped

2 medium apples, peeled if desired and chopped

Melt the butter in a large saucepan.  Add the pork, onion, and garlic and sauté until the meat is no longer pink; drain off the fat.

Add the broth, salt and herbs.  Bring to a boil, reduce heat, cover and simmer for 20 minutes.  Add the squash and apples and continue to simmer uncovered until squash and apples are tender, about 15 to 20 minutes.  Discard the bay leaf and serve.