Pork and Winter Squash Stew Recipe

5 5 6
Pork and Winter Squash Stew Recipe
Pork and Winter Squash Stew Recipe photo by Taste of Home
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Pork and Winter Squash Stew Recipe

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5 5 6
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 1-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 1-1/2 hours

Ingredients

  • 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

Directions

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. Yield: 8 servings.
Originally published as Pork and Winter Squash Stew in Country Woman January/February 1995, p29

Nutritional Facts

1 each: 298 calories, 14g fat (0 saturated fat), 60mg cholesterol, 393mg sodium, 26g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1 starch, 1 fat.

  • 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
  1. 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.
  2. Return pork to pan. Add the mushrooms, carrots, tomatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour.
  3. Add squash; simmer, uncovered for 30 minutes or until meat and vegetables are tender. Serve with noodles if desired. Yield: 8 servings.
Originally published as Pork and Winter Squash Stew in Country Woman January/February 1995, p29

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Reviews forPork and Winter Squash Stew

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Medic 716 User ID: 4089259 229505
Reviewed Jul. 13, 2015

"Love the falvor combination of this dish."

MY REVIEW
habenaroman User ID: 7905288 214213
Reviewed Dec. 7, 2014

"Used half pork and half chicken . Great taste. If serving in bowls and not over noodles I would add another cup of broth. Awesome. Will make again."

MY REVIEW
Jocelyn9007 User ID: 3588306 4277
Reviewed Nov. 11, 2011

"So delicious on a cold New England night! I happen to have some brown rice which I chose to serve it over. I will definitely be making this again!"

MY REVIEW
redplover User ID: 4305514 201007
Reviewed Jan. 5, 2011

"Really good winter - snow on the ground- recipe. I did add 2 more garlic cloves and baked it for 2 hours @325 adding the squash about 45 min before the end. Enjoyed by all!"

MY REVIEW
twinmomplus2 User ID: 5577046 14173
Reviewed Jan. 2, 2011

"Very good. I usually do more veggies and a bit less meat, but this is a delicious and different combination. Great over egg noodles."

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