Pork Stew with Fennel and Butternut Squash

INGREDIENTS

• 1/4 teaspoon ground nutmeg
• 1 cup chopped thinly sliced pancetta* (about 4 ounces)
• 1/4 teaspoon ground ginger
• 1 teaspoon ground black pepper
• 3 pounds 2-inch pieces trimmed pork shoulder (Boston butt)
• 1 teaspoon dried rubbed sage
• 1/2 teaspoon cayenne pepper
• 2 cups chopped onions
• 1 cup dry red wine
• 2 tablespoons olive oil
• 3 garlic cloves, chopped
• 2 large fresh fennel bulbs; fronds chopped and reserved, bulbs cut into 1-inch cubes (about 5 cups)
• 2 teaspoons salt
• 2 cups low-salt chicken broth
• 1 28-ounce can diced tomatoes in juice
• 20 1 1/2-inch cubes peeled butternut squash (part of 3-pound squash)