Butternut Harvest Stew

1 medium butternut squash (peeled and chopped)
2 medium apples (peeled if desired and chopped)
1½ pounds boneless pork (cut in ¾-inch cubes)
1 tablespoons butter1 medium onion (chopped)
2 cloves garlic (minced)
3 cups chicken broth
¾ teaspoon salt
¼ teaspoon dried rosemary (crushed), or 1 teaspoon fresh rosemary
¼ teaspoon rubbed or ground sage, or 2 tsp. fresh sage (chopped)
1 bay leaf

Melt butter in large saucepan. Add pork, onion, and garlic and sauté until meat is no longer pink; drain off fat. Add chicken broth, salt, and herbs. Cover and simmer 20 minutes. Add squash and apples and simmer uncovered until tender, 20 minutes. Discard bay leaf.
Serves 4-6.

—from Simply in Season Cookbook

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