1 pound butternut squash, halved, seeded, peeled, and cut into 1-inch cubes*
1 pound sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon olive oil
1/4 cup packed brown sugar
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 fresh poblano peppers, seeded and cut into bite-size strips**
2 small onions, cut into thin wedges
1 2 – 2 1/2 pound pork shoulder roast, trimmed of fat and cut into 1-inch cubes
2/3 cup reduced-sodium chicken broth
1 tablespoon snipped fresh parsley
1. In a large bowl combine squash and sweet potatoes. Drizzle oil over vegetables, tossing to coat. In a small bowl combine brown sugar, salt, cumin, black pepper, cinnamon, and ginger. Add half of the spice mixture to squash mixture; set remaining aside. Toss squash mixture to coat pieces. Transfer to a 4 1/2- or 5-quart slow cooker. Add poblano peppers and onions to cooker.
2. In the same bowl combine the meat and the remaining spice mixture, tossing to coat pieces. Add meat to cooker. Pour broth over meat.
3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 to 3 1/2 hours.
4. To serve, transfer squash mixture and meat to a serving bowl. Sprinkle with parsley.