Gingered Butternut Squash And Pork Stew

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Washington Post


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4 to 5 tablespoons vegetable oil

1 medium (1/4 pound) onion, finely diced

1/2 pound butternut squash, peeled and cut into 1/2-inch dice

1 medium (1/4 pound) white turnips (or yellow turnips), peeled and cut into 1/2-inch dice

1 teaspoon ground ginger

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

3 tablespoons flour

2 cups low-sodium chicken broth

2 cups apple cider


Freshly ground black pepper

3 to 3 1/2 pounds boneless pork shoulder, butt or country-style spareribs, trimmed of visible fat and cut into bite-size pieces

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