Pork and Squash Stew (Recipe)

This stew is aromatic and delicious with chunks of pork and yellow squash in a sauce prepared with red wine, cinnamon and nutmeg.

Ingredients

1 1/2 pounds hubbard or banana squash, skinned and cut into 1-inch cubes

1 medium onion, sliced

1 cup dry red wine

1 tablespoon Worcestershire sauce

3 tablespoons brown sugar

1 1/2 teaspoons ground cinnamon

1/4 teaspoon grated nutmeg

1/4 cup water

3 tablespoons quick-mixing flour, such as Wondra

1 1/2 pounds lean boneless pork cubes, trimmed of fat and cut into 1-inch cubes

Chopped fresh parsley, for garnish

Steps

1.  In a 4 quart electric slow cooker, mix together all the ingredients except the parsley

2.  Cover and cook on the low heat setting 8 1/2 to 9 hours, or until the pork and squash are tender but not filling apart, stirring once halfway through the cooking time, if possible.  Serve immediately, garnished with chopped parsley.