Apple And Butternut Herbed Pork Stew

2 Tbsp butter or oil
1 1/2 lbs. lean pork roast, cut into 1/2 inch cubes
1 medium onion, chopped
2 garlic cloves, minced
3 cups chicken broth
1/2 tsp salt
1/4 tsp dried rosemary, crushed
1/4 tsp sage, rubbed
1 bay leaf
3 cups cubed butternut squash
2 apples, cored and cubed
2 large potatoes, peeled and cubed
2 cups carrots, peeled and diced

Heat the butter or oil in a large heavy Dutch oven over medium-high heat.
Carefully set pork roast in and cook, turning until all sides are browned.
Stir in the onion and continue to cook until the onion has softened and the pork is no longer pink, about 5 minutes; stir in the garlic and cook 1 minute longer.
Pour in the broth, add the salt, rosemary, sage, and bay leaf.
Bring to a boil, then immediately reduce heat to low; cover and simmer for 20 to 25 minutes.
Uncover and add into the Dutch oven the squash, apples, potatoes, and carrots.
Return to a simmer, then set lid on tipped slightly, and cook gently until the added vegetables are fork tender, about 10 to 15 minutes.
Remove the bay leaf and serve hot, spooning stew into heavy shallow bowls.
Makes 6 to 8 servings.