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Pork and Winter Squash Stew

 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
8 ServingsPrep: 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.

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Pork and Winter Squash Stew (continued)

Nutritional Facts: One serving (prepared without added salt and served without noodles) equals 298 calories, 14 g fat (0 saturated fat), 60 mg cholesterol, 393 mg sodium, 26 g carbohydrate, 0 fiber, 22 g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1 starch, 1 fat.