Pork with Fennel and Butternut Squash, 28oz.
A fragrant spice rub of ginger, cinnamon and cayenne flavors this antibiotic-free pork dish, braised in a tomato and white wine reduction with fennel and butternut squash. Heat and serve.
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Ingredients and Instructions
INGREDIENTSpork shoulder, chicken stock (chicken bones, celery, carrots, onions, veal bones, fresh parsley, black peppercorns), canned tomatoes (tomatoes, heavy tomato juice, salt, calcium chloride, citric acid, fresh basil), fennel, white wine, butternut squash, onion, garlic, vegetable oil, ground ginger, ground cinnamon, salt, black pepper, dried rubbed sage, ground cayenne. CONTAINS: SULFITES.
From frozen: CONVENTIONAL OVEN: Pre-heat oven to 350 degrees, remove the film and place tray on a baking sheet. Bake for approximately 45-50 minutes, stirring every 15 minutes to ensure even heating. MICROWAVE: Remove the film and heat on high for 8 minutes. Stir. Continue to heat for an additional 3-5 minutes or until warmed through. Do not heat trays at a temperature over 350 degrees or in a convection or toaster oven.