4 lb. pork shoulder roast
2 tbsp. cooking oil
2 c. water
1 medium onion, cut in thin wedges
2 tsp. salt
1 tsp. dried dill weed
1/2 tsp. pepper
1 acorn squash
6-8 sm. potatoes, peeled
3 lg. carrots, sliced
1/4 c. all-purpose flour
1/2 tsp. Kitchen Bouquet

In Dutch oven, brown meat in hot oil. Spoon off fat. Add water, onion, salt, dill weed, and pepper; bring to boil. Reduce heat. Simmer, covered, until meat is nearly tender, about one hour. Cut squash cross-wise into 1 inch thick slices; discard seeds. Halve slices. Add squash, potatoes, and carrots to meat. Simmer until meat and vegetables are tender, about 30 minutes more. Remove to warm platter. Skim fat from juices; reserve 1/2 cups juices. Blend 1/2 cup cold water into flour; stir into reserved juices. Cook, stirring constantly, until thickened and bubbly. Stir in Kitchen Bouquet, simmer 2-3 minutes, stirring occasionally. Season to taste with salt and pepper.