Winter Squash And Pork Stew Recipes

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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

WINTER SQUASH AND PORK STEW



Winter Squash and Pork Stew image

Enjoy this slow-cooked stew made with squash, pork and vegetables that's Sprinkled with fresh sage - perfect for a dinner.

Provided by Pillsbury Kitchens

Categories     Entree

Time 6h20m

Yield 8

Number Of Ingredients 12

2 lb boneless pork loin, cut into 1 1/2-inch cubes
1 medium butternut squash (1 1/4 to 1 1/2 lb), peeled, seeded and cut into 1 1/2-inch cubes (about 4 cups)
6 small red potatoes, cut into quarters
4 medium carrots, cut into 1/2-inch slices (about 2 cups)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 dried bay leaves
2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon pepper
1 can (28 oz) crushed tomatoes, undrained
Chopped fresh sage leaves or Italian (flat-leaf) parsley, if desired

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, place all ingredients except fresh sage; stir well.
  • Cover; cook on Low heat setting 6 to 7 hours.
  • Remove bay leaves before serving. Serve stew in bowls. Sprinkle with fresh sage.

Nutrition Facts : Calories 310, Carbohydrate 28 g, Cholesterol 70 mg, Fiber 4 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 10 g, TransFat 0 g

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