Pork Stew With Fennel And Butternut Squash

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
375
FAT
46%
CHOL
6%
SOD
94%

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Ingredients for 6 servings

3 pounds 2-inch pieces trimmed pork shoulder (Boston butt)

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon dried rubbed sage

1/2 teaspoon cayenne pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

2 tablespoons olive oil

1 cup chopped thinly sliced pancetta* (about 4 ounces)

2 cups chopped onions

3 garlic cloves, chopped

1 28-ounce can diced tomatoes in juice

2 cups low-salt chicken broth

1 cup dry red wine

2 large fresh fennel bulbs; fronds chopped and reserved, bulbs cut into 1-inch cubes (about 5 cups)

20 1 1/2-inch cubes peeled butternut squash (part of 3-pound squash)

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