Pork and Winter Squash Stew

2 lbs boneless pork loin
1 medium butternut squash, peeled, seeded and cut into 1 inch cubes (4 cups)
6 small red potatoes, cut into quarters
4 medium carrots, cut into 1/2 inch slices (2 cups)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 dried bay leaves
2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon pepper
1 can (28 oz) crushed tomatoes (undrained)
chopped fresh sage leaves or parley (optional)

Spray 4-6 quart crock pot. Place all ingredients inside except for sage (to be used for garnish).

Cover and cook on low for 6 to 8 hours.

Remove bay leaves before serving. Sprinkle with sage or parlsey.