Pork And Winter Squash Stew

• 2 pounds lean boneless pork, cut into 1-inch cubes
• 2 tablespoons canola oil, divided
• 2 cups chopped onion
• 2 garlic cloves, minced
• 3 cups sliced fresh mushrooms
• 2-1/2 cups diagonally sliced carrots
• 2 cans (14-1/2 ounces each) Italian stewed tomatoes
• 2 teaspoons dried thyme
• 1/2 teaspoon pepper
• 1-1/2 teaspoon salt, optional
• 4 cups cubed peeled butternut squash
• Hot cooked noodles, optional

1. In a Dutch oven or saucepan, brown pork in 1 tablespoon of oil. Remove from pan; drain. Heat remaining oil in the same pan over medium heat. Saute onion and garlic for 3 minutes.
2. Return pork to pan. Add the mushrooms, carrots, tomatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour.
3. Add squash; simmer, uncovered for 30 minutes or until meat and vegetables are tender. Serve with noodles if desired.

pork, canola oil, onion, garlic, mushrooms, carrots, italian stewed tomatoes, thyme, pepper, salt, noodles

Taken from www.tasteofhome.com/recipes/pork-and-winter-squash-stew/ (may not work)