Pork and Butternut Squash Stew

1 medium onion, diced
2 tsp. olive oil (or more, depends on your pan)
1/2 pound pork sirloin or tenderloin, cut in 1 1/2 inch cubes
2 cups plus 1 cup butternut squash cubes, cut 1 1/2 inch pieces
1 1/2 cups vegetable stock (or use one can low sodium broth)
1/4 cup water
1 T chopped fresh or frozen rosemary or 2 tsp. finely chopped dried rosemary (or more if you really like rosemary)
2 T balsamic vinegar
salt and freshly ground black pepper to taste

Put one tsp. olive oil into pan, heat a minute and then saute onions until they soften and are just starting to brown. Remove onions from pan, add second tsp. olive oil and pork cubes and saute until pork is well browned on all sides, about five minutes.

Pour in 1/4 cup water and scrape up any browned bits from bottom of pan. Then add sauteed onion, 2 cups squash cubes, rosemary, balsamic vinegar, and vegetable stock. Lower heat, cover pan, and cook at a gentle simmer until squash is dissolving into the liquid. (Depending on how well your pan lid fits, you may need to add a little water at this point.)

Cut remaining cup squash cubes in half again to make smaller pieces and add to stew. Taste for seasoning to see if you want to add a tiny bit more balsamic vinegar. Cook 20 minutes more or until squash is cooked through. Season with salt and freshly ground black pepper and serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user KIERAE.