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Pork Stew with Fennel and Butternut Squash Recipe

kept byanmasa
recipe byEpicurious

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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