Name: Halloween Stew with Pork and Butternut Squash
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Olive oil, divided - ¼ cup; Pork loin, cut into 1-inch cubes - 2 pounds; Flour - ½ cup; Onions, cut into wedges - 3 large; Chicken stock - 4 (14.5 ounce) cans; Butternut squash, peeled and cut into 1-inch cubes - 1; Garlic, peeled - 10 cloves; Minced garlic - 2 tablespoons; Baby carrots - 1 (8 ounce) package; Celery, chopped - 4 stalks; Whole pitted black olives, drained - 2 (15 ounce) cans; Crimini mushrooms, sliced - 1 (8 ounce) package; Cabernet Sauvignon wine - ⅓ cup; Fresh sage leaves, chopped - 4; Fresh oregano, chopped - 4 sprigs; Fresh thyme, chopped - 4 sprigs; Fresh rosemary, chopped - 4 sprigs; Fresh basil leaves, chopped - ¼ cup

Ingredients for - Halloween Stew with Pork and Butternut Squash

1. Olive oil, divided ¼ cup

2. Pork loin, cut into 1-inch cubes 2 pounds

3. Flour ½ cup

4. Onions, cut into wedges 3 large

5. Chicken stock 4 (14.5 ounce) cans

6. Butternut squash, peeled and cut into 1-inch cubes 1

7. Garlic, peeled 10 cloves

8. Minced garlic 2 tablespoons

9. Baby carrots 1 (8 ounce) package

10. Celery, chopped 4 stalks

11. Whole pitted black olives, drained 2 (15 ounce) cans

12. Crimini mushrooms, sliced 1 (8 ounce) package

13. Cabernet Sauvignon wine ⅓ cup

14. Fresh sage leaves, chopped 4

15. Fresh oregano, chopped 4 sprigs

16. Fresh thyme, chopped 4 sprigs

17. Fresh rosemary, chopped 4 sprigs

18. Fresh basil leaves, chopped ¼ cup

How to cook deliciously - Halloween Stew with Pork and Butternut Squash

1 . Stage

Heat 2 tablespoons olive oil in a large pot over medium heat. Heat another 2 tablespoons oil in a skillet over medium heat.

2 . Stage

Toss the pork loin with the flour in a bowl to coat the pork evenly.

3 . Stage

Cook and stir the pork in the hot oil in the large pot until browned on all sides, 5 to 7 minutes. Meanwhile, cook and stir the onions in the hot oil in the skillet until soft and brown, about 10 minutes.

4 . Stage

Pour the chicken stock into the large pot with the pork loin; add the browned onions, butternut squash, garlic cloves, minced garlic, baby carrots, celery, black olives, and crimini mushrooms. Bring the chicken stock mixture to a boil and reduce heat to medium low. Stir the Cabernet Sauvignon wine, sage, oregano, thyme, rosemary, and basil into the mixture. Place a cover on the pot and allow the mixture to simmer until fragrant and the pork loin is very tender, 2 to 3 hours.