It seems like everything I'm making cooking has butternut squash as a main ingredient. It may seem monotonous to you with previous postings about roasted butternut squash soup and penne with chicken and honey roasted butternut squash. But this is an ingredient that can be used in so many ways. I haven't mentioned butternut squash ravioli, curried butternut squash and chickpeas, butternut squash pudding or something I'm going to make this weekend, butternut squash lasagna. It's so diverse and can be used so many ways either as a main course as in the lasagna, as a side dish as in the pudding or roasted and used in a salad for Thanksgiving.
On the weekend, Alan and I spent most of the days outside continuing to build the fence along the back property line. It was a beautiful fall day, full of sunshine and wonderful colours on the trees. But after working outside all day, we needed something warm and hearty to fill our empty stomachs. And this stew, an adaptation of one I found on the Better Homes and Gardens site did just the trick. Quick to make using mostly ingredients I had on hand, it was a great Saturday night meal (and a great Tuesday lunch leftover).
The sweetness from the apple cider and the apples cooked in the sauce are such a nice contrast to the subtleness of the curry. Don't be shy if curry is not your thing....you just get a hint of it and I think if you didn't know it was curry, you'd never guess. You'd just be asking yourself "what is that wonderful flavour?" I don't very often "stew" pork, so this was a refreshing lighter version of the traditional beef stew. Here's the recipe: