When it comes to cooking, it’s no secret that I gravitate toward veggies over meat. But when the folks at Roam Butcher Shop offered to deliver a selection of pasture-raised products from “some of the most reputable family ranches in the country,” I jumped at the opportunity!
Shortly after, a bag full of fresh meat arrived on my porch and I’ve been enjoying the gift ever since.
- First, I used a few links of Toulouse sausage to make an ooey, gooey one-pan pasta.
- Next, I turned a hunk of Boston butt into this one-pot pork and squash stew. The recipe calls for a long list of ingredients, but the finished dish is packed with flavor and melt-in-your-mouth good.
- Finally, I plan to break down a whole heirloom chicken and create a version of Sohla El-Waylly’s one-skillet garam masala chicken thighs and saffron rice in the new year.
Until then, I’ll be busy working and baking during the holiday break. I’m still contemplating what treats to whip up for Christmas, so if you have recommendations, I’m all ears!
Recipe adapted from Williams Sonoma.
Pork and Squash Stew
Makes 8 servings
Ingredients
- 3 pounds boneless pork shoulder, cut into 1" pieces
- sea salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 medium yellow onions, diced
- 4 garlic cloves, minced
- 1½ teaspoons minced fresh ginger
- 1 tablespoon double-concentrated tomato paste
- ¾ teaspoon ground cinnamon
- ½ teaspoon dried chili flakes
- ½ teaspoon ground coriander
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 cups chicken broth
- 1 14.5 oz. can diced tomatoes
- 4½ tablespoons applesauce
- 2 tablespoons + 1 teaspoon apple cider vinegar
- 1 tablespoon chopped fresh sage
- 1 small butternut squash, peeled, seeded and cut into 1" cubes
- 1 small kabocha squash, halved, seeded and cut into 1" pieces
- crusty bread (for serving, optional)
Instructions
- Preheat oven to 325 degrees.
- Season pork with salt and pepper and toss to coat.
- Warm olive oil in a large pot over medium-high heat. Working in batches, arrange pork in the pot in a single layer and cook, turning occasionally, until browned all over. Remove from pot and set aside.
- Remove all but 2 tablespoons of fat from pot. Add onion and cook over medium heat, stirring occasionally, until tender, about 6 minutes.
- Add next eight ingredients (garlic through cloves) and cook, stirring constantly, until tomato paste begins to darken, about 3 minutes.
- Return pork and any accumulated juices to pot. Add chicken broth, tomatoes with juice, applesauce, apple cider vinegar and sage and bring to a boil. Season with salt and pepper to taste. Cover and bake for 1 hour.
- Remove from the oven and add butternut and kabocha squash; stir to combine. Cover and bake for 1 hour or until meat is fork tender. Skim off any fat that has risen to the top and serve with crusty bread.
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