Pork Stew And Acorn Squash Recipe

• 4 med. onion, unpeeled
• 6 lbs. boned pork shoulder, trim and cut 1 1/2 cubes
• 1/2 c. fresh orange juice
• 1/2 c. soy sauce
• 1/4 c. dry sherry
• 3 tbsp. chopped ginger
• 2 tbsp. cornstarch, (dissolved-2 tbsp. water)
• 2 c. dry apricots, cut in half
• 6 baked acorn squash, halved and seeded

1. Preheat oven to 325.
2. Place 2 onions in center of each of 2 cookie sheets.
3. Add in pork cubes in single layer.
4. Bake 1 hour, stirring pork occasionally.
5. Cold onions, peel and quarter lengthwise.
6. Transfer to large baking pan.
7. Add in pork, orange juice, soy sauce, sherry and ginger.
8. Bake 1 hour.
9. Degrease juices in pan, pour into large heavy sauce pan.
10. Over medium heat, stir cornstarch mix, stir till sauce boils, thickens.
11. Stir in pork and onions and apricots.
12. Cold till heated through.
13. Divide stew proportionately among squash halves.
14. Bake acorn squash halves, cut side down at 325 degrees till tender 45 to 60 min, turn cut side up.
15. Spread with soft butter and drizzle with maple syrup.
16. Bake 3 min.
17. Fill with stew.

onion, pork shoulder, orange juice, soy sauce, sherry, ginger, cornstarch, dry apricots, acorn

Taken from cookeatshare.com/recipes/pork-stew-and-acorn-squash-53701 (may not work)