Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Pork shoulder roast 1 Acorn squash
2 tb Oil 4 Potatoes, peeled, quartered
1 Onion, cut in wedges 3 lg Carrots, thinly sliced
1 tb Beef bouillon granules 1/4 c Flour
1 ts Dried basil, crushed 1 1/2 c Water
1 Bay leaf 1/4 ts Pepper

Trim fat from meat. Sprinkle with salt and pepper. In a dutch oven, over
medium high heat, brown roast all over, in hot oil. Drain fat from pan.
Add onion, bouillon, water, pepper and basil. Bring to a boil; reduce heat
and simmer for 1 1/4 hours. Cut squash in half lengthwise; discard seeds.
Cut each half into four pieces. Add squash, carrots and potatoes to meat.
Return to boiling; reduce heat and simmer for 30 minutes or until
vegetables are tender.
For the sauce: Skim fat from pan juices. Measure out 1 1/2 cups of pan
juices. Stir 1/2 cup cold water into flour. Stir into reserved pan juices.
Cook and stir until thickened and bubbly. Cook and stir one minute more.
Season to taste and serve with meat.

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