AUTUMN IS THE PERFECT TIME FOR (HEARTY HOMEMADE STEW)

GINGERED BUTTERNUT SQUASH and PORK STEW<><>4 to 5 tablespoons vegetable oil<> 1 medium onion, finely diced<.1/2 pound BUTTERNUT SQUASH, peeled and cut into 1/2 in. dice<>1 medium or 2 small white or yellow turnips (1/4 pound) peeled and cut into 1/2 in. dice<>1 teaspoon ground ginger<.1/2 teaspoon ground cumin<.1/4 teaspoon cayenne pepper<>3 tablespoon flour<>2 cups chicken broth<>ABOUT 2 CUPS APPLE CIDER<>SALT<>Freshly ground pepper<>3 to 3/1/2 pounds (BONELESS PORK SHOULDER,BUTT OR country-style spareribs, trimmed of visible fat and cut into bite-size pieces)<><>IN A LARGE POT OVER MEDIUM HEAT, heat 2 tablespoons of OIL<>ADD the ONIONS and COOK until they have softened and just start to BROWN<>about 8 minutes<>ADD THE (DICED BUTTERNUT SQUASH and TURNIP and GINGERm CUMIN, and CAYENNE PEPPER, STIRRING to COMBINE<>ADD THE (FLOUR and stir until BLENDED<>then ADD the CHICKEN BROTH and 1 CUP OF THE APPLE CIDER<>ADD SALT&PEPPER to TASTE<>MEANWHILE in a LARGE SAUTE PAN over medium-highHEAT ADD 2 tablespoons of the OIL<>ADD enough of the (PORK CUBES) to fill the pan comfortably without crowding the pieces<>BROWN the MEAT turning at least once--4 to 5 minutes total, then transfer it to a large bowl and set aside<>REPEAT with the remaining pieces, adding more OIL to the pan if needed<>IN the same pan use to brown the PORK,increase the heat to high<>ADD the remaining1 CUP of APPLE CIDER, USING it just to deglaze the pan, scraping up any browned bits of PORK stuck to the pan<>TRANSFER this MIXTURE, along with the accumulated juices to the pot with the VEGETABLES<>THE BROTH should COVER the PORK and VEGETABLES, if it does not ADD more APPLE CIDER or WATER<>bRING the STEW to a SIMMER, REDUCE the HEAT to LOW and let the BROTH COOK gently UNCOVERED until the (PORK is TENDER 2 1/2  to 3 HOURS)tasting and adjusting seasonings as needed after about another hour)<>SERVE HOT with FRENCH BREAD!!<>8 SERVINGS  ( DELICIOUS and FILLING HEARTY HOMEMADE  STEW!!!!!!