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Pork and Winter Squash Stew

2 lb Boneless pork top loin -- cut into 1 inch cube
2 tb Cooking oil -- divided
2 c Chopped onion
2 Cloves garlic -- minced
3 c Fresh mushrooms -- sliced 2 1/2 c Carrot -- diagonally sliced
2 cn Italian tomatoes -- stewed 14 1/2 Oz
2 ts Dried thyme
1/2 ts Pepper
1 1/2 ts Salt -- optional
4 c Butternut squash -- cubed
2 c Noodles -- cooked optional

In a 4 qt. dutch oven, brown pork in l tablespoon of oil. Remove from pan; drain and set aside. Heat remaining oil in the same pan over medium heat. Saute onion and garlic for 3 min. Return pork to pan. Add mushrooms, carrots, tomatoes and seasonings; bring to a boil. reduce heat; cover and simmer for 1 hr. Add squash; simmer, uncovered, for 30 min. or until meat and vegetables are tender. Serve over noodles if desired. Yield 8 servings.

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