Halloween Stew With Pork And Butternut Squash Recipes
PORK AND SQUASH STEW
Hearty, savory winter stew.
Provided by Jeff
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h25m
Yield 10
Number Of Ingredients 16
Steps:
- Heat vegetable oil in a large stock pot over medium heat. Brown the pork cubes in the hot oil, about 10 minutes. Cook and stir onion and garlic with pork until onion is pork is no longer pink in middle, about 5 minutes.
- Bring 2 cups chicken broth and 2 cups beef broth to a boil in a separate saucepan. Stir rosemary, sage, bay leaves, and thyme into broth mixture; continue cooking at a boil until broth is reduced by half, about 10 minutes. Pour reduced broth into pork mixture along with remaining 2 cups chicken and beef broth. Bring to a boil.
- Stir butternut squash, potatoes, carrots, and celery into soup. Reduce heat to low and simmer until squash is tender, 10 to 15 minutes.
- Stir apples into soup and simmer until tender, about 10 minutes; season with salt and black pepper. Remove pot from heat and let soup cool for 10 minutes before serving.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 43 g, Cholesterol 37.6 mg, Fat 8.8 g, Fiber 6.7 g, Protein 15.7 g, SaturatedFat 2.5 g, Sodium 764.7 mg, Sugar 8.8 g
BEEF AND BUTTERNUT SQUASH STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
HARVEST BUTTERNUT & PORK STEW
Cure your craving for something different with a savory stew that's tasty with warm bread. -Erin Chilcoat, Smithtown, New York
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 6 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine 1/3 cup flour, paprika, salt and coriander. Add pork, a few pieces at a time, and shake to coat., In a large skillet, brown pork in oil in batches; drain. Transfer to a 5-qt. slow cooker. Add the squash, tomatoes, corn, onion, vinegar and bay leaf. In a small bowl, combine broth and remaining flour until smooth; stir into slow cooker., Cover and cook on low for 8-10 hours or until pork and vegetables are tender. Stir in edamame; cover and cook 30 minutes longer. Discard bay leaf.
Nutrition Facts : Calories 371 calories, Fat 16g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 635mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
PORK AND WINTER SQUASH STEW
Meet the Cook: Here in the high desert area of California, we do get snow. So this stew's especially popular in winter! My husband and I have one daughter, 12. -Evelyn Plyler, Apple Valley, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven or saucepan, brown pork in 1 tablespoon of oil. Remove from pan; drain. Heat remaining oil in the same pan over medium heat. Saute onion and garlic for 3 minutes. , Return pork to pan. Add the mushrooms, carrots, tomatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add squash; simmer, uncovered for 30 minutes or until meat and vegetables are tender. Serve with noodles if desired.
Nutrition Facts : Calories 298 calories, Fat 14g fat (0 saturated fat), Cholesterol 60mg cholesterol, Sodium 393mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
PORK AND BUTTERNUT SQUASH STEW
Steps:
- Preheat oven to 325. Season pork. In large, non-reactive casserole, heat 1 tablespoon olive oil and brown 1/2 of pork on all sides. Remove to plate. Add 1 more tablespoon olive oil. Brown remaining pork, remove to plate. Add remaining tablespoon olive oil to casserole. Add onions and saute until softened, 10 minutes. Add garlic, cumin, crushed red pepper and bay leaf and cook over medium heat one minute. Add wine and boil until reduced by half. Stir in tomatoes, reduced chicken stock, and the pork. Bring to simmer, cover with and inverted lid of foil, put lid on pan and transfer to oven. Bake for one hour. Remove from oven, place on top of stove and add the butternut squash. Cook over medium heat 15-20 minutes or until squash is tender. Just before serving, remove bay leaf. Season with salt, pepper and cider vinegar. Garnish with cilantro.
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