Pumpkin, Pork and Apple Stew

This is a really tasty stew! It was going to be served to the Utah family when they came for Thanksgiving, but alas they didn't come, so we ate it ourselves.

This was in Relish Magazine for October.

I actually used half of the squash. A crock pot gets crowded pretty quickly.

With all the ingredients in the pot, you can see that there is not much room. Put the meat in first and then the veggies. Remember that crock pots don't loose water while cooking.
The finished product! In case you are wondering, I didn't have pork on hand like I thought, so I substituted chicken. But I can imagine the pork being really flavorful.

3 Tbsp all purpose flour
2 tsp crushed fennel seeds
1 tsp salt 1/2 tsp pepper
2 - 2 1/2 lbs of pork roast cut in chunks
3 Tbsp Olive Oil
1 onion, sliced
2 1/2 C chicken broth
1 1/2 Apple Cider
1/4 C Apple cider vinegar
3 C peeled fresh pumpkin or butternut squash
2 Carrots cut in chunks (be adventurous, buy parsnips for this recipe)
2-3 red potatoes cut in chunks
2-3 Granny Smith apples cut in chunks

1. Place flour, fennel seeds, salt, pepper and pork in a large zip-top plastic bag. Seal bag and shake to coat meat.
2. Heat 2 Tbsp Olive Oil in Dutch oven (or skillet if you cook the stew in a crock pot). Add half the pork and onions. Cook until browned, remove from pan. Add 1 Tbsp olive oil and cook remaining meat and onions until browned.
3. Put meat and onions, and vegetables in large crock pot. Add broth, cider, and cider vinegar. Set on high setting for 3 hours or so. Then reduce heat to low setting.
4. When ready for dinner, check the broth by moving some vegetables with a large spoon. If thin add cornstarch/water mixture. Pour it into the pot by holding some veggies away and then stir it a little. Do this in several places. Wait a few minutes (or give Cooper the 5 minute Elmo warning) and serve.
This is really, really good!!