Pork and Butternut Squash Sauté

3/4 lb. small red potatoes, cut into 1/2 inch dice
1/4 cup flour
1 1/2 tsp salt, divided
1/2 tsp pepper, divided
1 lb pork loin, cut into 2 by 1/4 inch strips
1 T olive oil
3 cups butternut squash, cut into 1/2 inch chunks
3 turnips, cut into 1/2 inch thick wedges
3 carrrots, cut into 1/2 inch thick wedges
2/3 cup chicken broth
1/4 cup cider vinegar
1/2 tsp rubbed sage
1/2 tsp ground ginger
2 T chopped fresh parsley

In small pan with a little water, cook potatoes, turnips and carrots until almost tender, about 5 minutes. Drain well and set aside. At the same time microwave squash until tender, but still firm, about 10 minutes. Check at five minutes, and then again at 7 minutes, and remove any that are ready. (If they get too soft though it doesn't matter, so don't sweat it too much.) Meanwhile, combine flour with 1/2 tsp salt and 1/4 tsp pepper in a gallon ziploc bag. Add pork and shake to coat. In a large non-stick skillet, heat the oil over medium heat until hot but not smoking. Add pork and cook, stirring frequently until browned, about 6 minutes. Transfer pork wth slotted spoon to a plate and set aside. Add potatoes, turnips and carrots to the skillet, stirring to coat. Stir in the broth, vinegar, sage, ginger, remaining 1 tsp salt and 1/4 tsp pepper. Bring to a boil, reduce to a simmer, cover, and cook five minutes. Add squash and cook five minutes more, or until vegetables tender. Return pork to pan and cook uncovered until pork is cooked through, about three minutes. Stir in the parsley, and serve.