Curried Pork and Squash Casserole

2 1/2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces
1/2 cup all-purpose flour
1/4 cup vegetable oil
2 medium-size onions
2 garlic cloves, minced
1 tablespoon mild curry powder
1 teaspoon minced fresh sage leaves or 1/2 teaspoon dried, crumbled
Salt and black pepper to taste
1 1/2 pounds (about 4 medium-sized) yellow squash, ends trimmed and cut into 1/2-inch/thick rounds
1 1/2 to 2 cups chicken broth, as needed

1. Dredge the pork pieces lightly in the flour, tapping off any excess. In a large heavy skillet, heat the oil over moderate heat, add the pork, and brown it on all sides. Add the onions, garlic, curry powder and sage, season with salt and pepper, stir till the onions are softened, about 7 minutes, and transfer the pork and onions to a platter.

2. Preheat the oven to 325 degrees. Grease a 2- to 2 1/2-quart casserole.

3. Arrange half the pork and onions on the bottom of the prepared casserole, then half the squash in a layer on top and continue layering the remaining pork and onions an squash. Pour 1 1/2 cups of the broth over the top, cover the casserole, and bake for 1 hour.

4. Uncover and continue to bake till the pork is very tender, about 20 minutes, adding the remaining 1/2 cup broth if the casserole seems too dry. (Casserole should not be soupy, only add if the ingredients appear really dry).