Pork Stew with Fennel and Butternut Squash

Ingredients

• 1 28-ounce can diced tomatoes in juice
• 1 teaspoon dried rubbed sage
• 2 cups onions
• 1 cup dry red wine
• ¼ teaspoon ground ginger
• 2 tablespoons olive oil
• 1 cup thinly sliced pancetta
• + 9 more ingredients
• • 20 1 1/2-inch cubes butternut squash (part of 3-pound squash)
  • 2 large fresh fennel bulbs
  • 2 cups low-salt chicken broth
  • 3 garlic cloves
  • 3 pounds 2-inch pieces trimmed pork shoulder (Boston butt)
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon ground nutmeg

Place pork in large bowl. Mix next 6 ingredients in small bowl; sprinkle over pork, turning pork to coat evenly. Let stand 30 minutes. Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add pancetta and sauté until beginning to brown, about 3 minutes. Using slotted spoo...

View full recipe at Epicurious