Anyways I am usually a little skeptical about trying a new recipe when I have people over for dinner, but I bit the bullet and tried this stew recipe I had been eying in my Southern Living "Light and Easy Comfort Food" cookbook....and it turned out great...Whew! So here it is:
Pork & Squash Stew:
- 1 pound pork shoulder (I used pork butt instead....worked just as well...and I imagine you could also just substitute with beef as well)
- 3 tbs flour
- 4 teas. oil
- 3 cups chopped onion
- 2 1/2 cups chopped carrots
- 1/2 teas. dried rosemary
- 1/2 teaspoon salt
- 1/3 teaspoon pepper
- 1 (12oz) beer
- 2 cups (3/4'') peeled cubed butternut squash (about one pound)
- 2 teaspoons chopped fresh parsley (1 teaspoon dried was fine)
We served it over risotto.
Also for those who aren't familiar with preparing/storing butternut squash (this was my first time buying the whole squash...I usually buy it already cut and ready to cook) here is some helpful info I got from www.digsmagazine.com
choosing and storing butternut squash
Choose a squash that feels heavy for its size, with blemish-free skin, and no soft, moldy spots. Thanks to its thick skin, butternut squash keeps for a good long time (up to a month) when kept in a cool, dark place. Don’t store squash in the refrigerator, as the cold temperatures will actually cause the squash to go bad much more quickly.
prepping butternut squash
Unlike summer squash, the peel of winter squashes is too tough for eating, even when cooked. To peel a butternut squash, cut off the ends of the squash. (You’ll need a good heavy chef’s knife to cut a butternut squash). Quarter the squash – I find it easier to cut latitudinally first (the short way), then to cut each section in half. Use a spoon to scoop out the seeds and fibrous innards from the bulbous bottom ends and discard. Using a vegetable peeler, remove the peel.
Here's my happy hubby enjoying his left over stew ;)