Reviewed: Oct. 21, 2010

Normally love pork and apple stuff, but I didn't like this. The flavors didn't work for me. Granted, I didn't use sage. But, I did add lots of salt and a little sour cream to my bowl, and that helped a little.

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Reviewer:

blueshell2

Reviewed: Sep. 16, 2010

I have made this twice now and I love it. It is very comforting and makes me feel happy! I think I stayed pretty much to the recipe although I did use fresh squash. I have made it stove top and in the slow-cooker and it came out delicious both ways. Last time, the squash started turning brown (still tasted good) so I may try adding them just a bit later on next time.

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Reviewer:

Cathy B

Reviewed: Sep. 16, 2010

This was really good! I made it in the slow cooker and used chicken instead of pork (I hate pork, but liked the sound of this recipe). I also used fresh herbs because, completely unintentionally, I had fresh rosemary and fresh sage on hand. I served it with sour dough rolls warmed in the oven. This was very good and tasted very light. Don’t skimp on the apple. It adds a hint of sweetness. Thanks for sharing! I really enjoyed this!

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6 users found this review helpful

Reviewer:

LMF443

Cooking Level: Intermediate

Reviewed: Sep. 14, 2010

I thought at first I did not know what I was getting myself into. But as I put it together it was beautiful. There were nine family members that I had to feed. But let me tell you that pot was empty, seconds & thirds. It is a great dish. I just added extra than the ingredients asked for. GOOD!!!

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5 users found this review helpful

Reviewer:

Amanda

Reviewed: Sep. 9, 2010

I made this stew and it was awesome. I added 2 pinches of cinnamon and red pepper flakes to the recipe and it turned out great. I also used 1 yam and 1 regular potato and it worked perfectly.

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Reviewer:

Dan945

Reviewed: Aug. 18, 2010

I really loved the flavor of this, but the last 20 minutes was too long - my squash was a bit mushy and the apples were practically falling apart. I think next time I will not cook it as long and add the apples last - they didn't need that long to cook.

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Reviewer:

J. Marsh

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

Living In: Prairie Grove, Arkansas, USA

Reviewed: May 13, 2010

Very nice taste. I used green beans instead of squash since that's what I had. It would have been better with the sweetness of squash. I was concerned that there was not enough liquid, and it was definitely more veggies and meat than broth. The broth was thin, but squash might have thickened it. I also just used poultry seasoning instead of the individual spices. My 4 year old LOVED it. I will make again. Great way to use leftover pork.

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Reviewer:

CHINADOLL30

Reviewed: Mar. 30, 2010

This was good, but you definitely need to put the apples in only for the last 5 minutes, otherwise they are mush. I tried a little after it was done and I could taste the apples. However, when I served it the next day, the apples just took on the taste of the stew. It was good both times, but I liked the apple flavor of the first day better.

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Reviewer:

Sara

Cooking Level: Intermediate

Home Town: New Berlin, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Mar. 28, 2010

Great flavor and love all the ingredients but I wish this was more of a stew broth instead of a soup. Will try again and thicken the broth.

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Reviewer:

COTECOTE

Cooking Level: Intermediate

Living In: Candia, New Hampshire, USA

Reviewed: Mar. 26, 2010

I was leary when I started, but this dish is AWESOME!! As per other reviewers I cooked the pork for 45 minutes for added tenderness Hint: If using fresh butternut squash, wrap it in plastic wrap, jab it with a large meat fork, then nuke it on high for about 5-7 minutes. Let cool a little then cut up. It is much easier to deal with. I also added a few frozen peas at the end just for a little bit more color.

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5 users found this review helpful