Becky, I really do not know.  I have cooked the butter nut squash, but never 
the Winter Squash.


-----Original Message-----
From: Becky via Cookinginthedark [] 
Sent: Tuesday, March 13, 2018 2:13 PM
Cc: Becky
Subject: Re: [CnD] Pork And Winter Squash Stew

What is the difference for summer squash and winter squash?

Sent from Mail for Windows 10

From: Marilyn Pennington via Cookinginthedark
Sent: Saturday, March 10, 2018 8:13 PM
Cc: Marilyn Pennington
Subject: [CnD] Pork And Winter Squash Stew

Pork And Winter Squash Stew

2 tablespoons vegetable oil, divided

2 pounds lean boneless pork, cut into 1 inch cubes

2 cups chopped onion

2 garlic cloves, minced

3 cups sliced fresh mushrooms

2 1/2 cups diagonally sliced carrots

2 cans (14 1/2 ounces each) Italian stewed tomatoes

2 teaspoons dried thyme

1 1/2 teaspoons salt

1/2 teaspoon pepper

4 cups cubed peeled butternut squash

Hot cooked noodles, optional

In a 4 quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Brown
pork; remove from pan. Drain and set aside. Heat remaining oil in the same
pan over medium heat; Saute onion and garlic for 3 minutes. Return pork to
pan. Add mushrooms, carrots, tomatoes and seasonings; bring to a boil.
Reduce heat; cover and simmer for 1 hour. Add squash; simmer, uncovered, for
30 minutes, or until tender. Serve over noodles, if desired.

Makes 8 servings.  Mama's Corner.


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