Pork Stew With Fennel And Butternut Squash Recipes

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PORK AND WINTER SQUASH STEW



Pork and Winter Squash Stew image

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

2 pounds lean boneless pork, cut into 1-inch cubes
2 tablespoons canola oil, divided
2 cups chopped onion
2 garlic cloves, minced
3 cups sliced fresh mushrooms
2-1/2 cups diagonally sliced carrots
2 cans (14-1/2 ounces each) Italian stewed tomatoes
2 teaspoons dried thyme
1/2 teaspoon pepper
1-1/2 teaspoon salt, optional
4 cups cubed peeled butternut squash
Hot cooked noodles, optional

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, PUMPKIN AND APPLE STEW



Pork, Pumpkin and Apple Stew image

A rich, hearty Autumn stew. Substitute peeled, cubed butternut squash for the pumpkin, if desired. You can also use hard cider.

Provided by Outta Here

Categories     Stew

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 15

3 tablespoons all-purpose flour
2 teaspoons fennel seeds, crushed
1 teaspoon salt
1/2 teaspoon ground pepper
2 lbs pork shoulder, cut into 1-inch cubes (or Boston Butt)
3 tablespoons olive oil, divided
2 medium onions, peeled and sliced
2 cups chicken broth (I use low-sodium)
1 1/2 cups apple cider
1/4 cup cider vinegar
3 cups fresh pumpkin, peeled and cut into 1-inch chunks (about a 2 1/2 lb pie pumpkin)
1 cup carrot, peeled and cut into 1-inch chunks (about 2 carrots)
2 lbs red potatoes, cut into 1-inch chunks
2 granny smith apples, unpeeled and cut into wedges
3/4 cup chicken broth (if needed)

Steps:

  • Place flour, fennel seeds, salt, pepper and pork in a large zip-top plastic bag. Seal bag and shake to coat pork.
  • Heat 2 tbls oil in a large Dutch Oven. Add half of the pork and the onions. Cook until pork is browned and remove from pan. Add remaining pork and cook until browned. Return first batch of pork and onions to the pan.
  • Add 2 cups broth, cider and vinegar. Bring to a boil. Reduce heat; cover pan and simmer for 1 hour.
  • Add pumpkin (or squash), carrots and potatoes. Return to a boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes.
  • Add apples. Cover and simmer 20 minutes.
  • If stew is too thick, add remaining 3/4 cup broth.
  • Serve.

Nutrition Facts : Calories 377.7, Fat 21.1, SaturatedFat 6.4, Cholesterol 64.4, Sodium 529.5, Carbohydrate 27.4, Fiber 3.6, Sugar 7.2, Protein 19.8

HARVEST PORK STEW



Harvest Pork Stew image

I first tried this recipe a year ago and it is unbelievably good! I never realized that adding two apples would give this savory stew such a hint of sweetness.

Provided by CariCat

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h40m

Yield 6

Number Of Ingredients 13

2 tablespoons butter or oil
1 ½ pounds boneless pork, cut into 1/2-inch cubes
2 cloves garlic, minced
1 medium onion, chopped
3 cups chicken broth
½ teaspoon salt
¼ teaspoon dried rosemary, crushed
¼ teaspoon rubbed sage
1 bay leaf
3 cups frozen, cubed butternut squash
2 MacIntosh apples, cored and cubed
2 large potatoes, peeled and cubed
2 cups carrots, peeled and diced

Steps:

  • Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
  • Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
  • Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.

Nutrition Facts : Calories 465.2 calories, Carbohydrate 42.6 g, Cholesterol 80.1 mg, Fat 21.3 g, Fiber 6.8 g, Protein 27.4 g, SaturatedFat 8.5 g, Sodium 364.6 mg, Sugar 10.5 g

PORK AND SQUASH STEW



Pork and Squash Stew image

Hearty, savory winter stew.

Provided by Jeff

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h25m

Yield 10

Number Of Ingredients 16

2 tablespoons vegetable oil
2 pounds pork shoulder, cut into 1-inch cubes
1 large onion, chopped
3 cloves garlic, sliced
4 cups chicken broth, divided
4 cups beef broth, divided
¼ teaspoon dried rosemary
¼ teaspoon dried sage
2 bay leaves
¼ teaspoon dried thyme
1 large butternut squash, peeled and cubed
3 large potatoes, peeled and cubed
3 carrots, peeled and sliced
3 stalks celery, chopped
2 green apples - peeled, cored, and diced
salt and ground black pepper to taste

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

HARVEST BUTTERNUT & PORK STEW



Harvest Butternut & Pork Stew image

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

1/3 cup plus 1 tablespoon all-purpose flour, divided
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground coriander
1-1/2 pounds boneless pork shoulder butt roast, cut into 1-inch cubes
1 tablespoon canola oil
2-3/4 cups cubed peeled butternut squash
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup frozen corn, thawed
1 medium onion, chopped
2 tablespoons cider vinegar
1 bay leaf
2-1/2 cups reduced-sodium chicken broth
1-2/3 cups frozen shelled edamame, thawed

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

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Top Asked Questions

How to cook fennel and butternut squash roast with pork?
2 large fresh fennel bulbs; fronds chopped and reserved, bulbs cut into 1-inch cubes (about 5 cups) 20 1 1/2-inch cubes peeled butternut squash (part of 3-pound squash) Place pork in large bowl. Mix next 6 ingredients in small bowl; sprinkle over pork, turning pork to coat evenly. Let stand 30 minutes. Preheat oven to 350°F.
How to cook butternut squash soup?
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.
How do you cook a pork stew?
Hearty, savory winter stew. 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.
How to cook squash and apples in soup?
Directions. 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.

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