Winter Squash And Pork Stew Recipes

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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

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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