Heat the fat in a Dutch oven over medium-high heat. Add pork, and sauté for 2 minutes.
Add onion, paprika, ground cumin, red pepper, saffron, garlic, and onions; sauté for 1 minute. Stir in water, chicken broth, and cinnamon stick. Bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes.
Stir in butternut squash. Cook, covered, for 30 minutes or until the vegetables are tender. Remove from heat, and stir in parsley and lemon juice.
The lemon and parsley compliment the meal nicely. It is a hearty meal that makes a lot of food. I doubled the recipe, so I have leftovers for the week. You could add beans or some root veggies to stretch the meal. The color makes me so happy. It’s a combination of saffron and squash. It is so orange it’s amazing.