Pork and Butternut Squash Stew

This is the guaranteed go to dish when I want my whole house to smell of deliciousness.  It is fairly labor intensive, but well worth the effort, especially if I can make it during Katie's nap.  You must try it-  a true blend of savory and sweet.

Ingredients:

2 tablespoons butter or oil 1 1/2 pounds boneless pork, cut into 1/2 -inch cubes 2 cloves garlic, minced 3 cups chicken broth 1/2 teaspoon salt 1/4 teaspoon dried rosemary, crushed

3 cups cubed, peeled butternut squash 2 Fuji apples, cored and cubed 2 large potatoes, peeled and cubed 2 cups carrots, peeled and diced

Directions:

1.	Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
2.	Place the pork into a large saucepan. Pour in the chicken broth, and season with salt, rosemary. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
3.	Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes.  You can also cook the pork and then put it in the crock pot until everything is tender.  If it lasts until the next day it becomes even better