Best 6 Pork And Butternut Squash Stew Recipes

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Discover the art of creating a hearty and flavorful Pork and Butternut Squash Stew with this comprehensive guide. From selecting the finest ingredients to mastering the cooking techniques, we'll take you on a culinary journey that will transform simple ingredients into a comforting and delectable dish.

Here are our top 6 tried and tested recipes!

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

PORK AND BUTTERNUT SQUASH STEW



PORK AND BUTTERNUT SQUASH STEW image

Categories     Pork     Squash

Yield 4 people

Number Of Ingredients 14

3 tablespoons olive oil
1.5 lbs pork butt or shoulder, trimmed, cut into pieces
Salt and pepper to taste
2 cups chicken stock reduced to 1 cup
2 large red onions, coarsely chopped
3 cloves of garlic, minced
1.5 teaspoons ground cumin
1/4 teaspoon hot red pepper flakes
1 bay leaf
3/4 cup of dry white wine
1 28-oz can crushed tomatoes
1 butternut squash, peeled and cut into 1 inch chunks
1/4 cup chopped cilantro
1 tablespoon cider vinegar

Steps:

  • Preheat oven to 325. Season pork. In large, non-reactive casserole, heat 1 tablespoon olive oil and brown 1/2 of pork on all sides. Remove to plate. Add 1 more tablespoon olive oil. Brown remaining pork, remove to plate. Add remaining tablespoon olive oil to casserole. Add onions and saute until softened, 10 minutes. Add garlic, cumin, crushed red pepper and bay leaf and cook over medium heat one minute. Add wine and boil until reduced by half. Stir in tomatoes, reduced chicken stock, and the pork. Bring to simmer, cover with and inverted lid of foil, put lid on pan and transfer to oven. Bake for one hour. Remove from oven, place on top of stove and add the butternut squash. Cook over medium heat 15-20 minutes or until squash is tender. Just before serving, remove bay leaf. Season with salt, pepper and cider vinegar. Garnish with cilantro.

BEEF AND BUTTERNUT SQUASH STEW



Beef and Butternut Squash Stew image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving

Steps:

  • In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

HALLOWEEN STEW WITH PORK AND BUTTERNUT SQUASH



Halloween Stew with Pork and Butternut Squash image

I threw this stew together once during October and it was just the thing I needed to warm me up and get me ready for Halloween. Serve with your favorite bread!

Provided by Jennifer Reeve

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 2h45m

Yield 10

Number Of Ingredients 18

¼ cup olive oil, divided
2 pounds pork loin, cut into 1-inch cubes
½ cup flour
3 large onions, cut into wedges
4 (14.5 ounce) cans chicken stock
1 butternut squash, peeled and cut into 1-inch cubes
10 cloves garlic, peeled
2 tablespoons minced garlic
1 (8 ounce) package baby carrots
4 stalks celery, chopped
2 (15 ounce) cans whole pitted black olives, drained
1 (8 ounce) package crimini mushrooms, sliced
⅓ cup Cabernet Sauvignon wine
4 fresh sage leaves, chopped
4 sprigs fresh oregano, chopped
4 sprigs fresh thyme, chopped
4 sprigs fresh rosemary, chopped
¼ cup fresh basil leaves, chopped

Steps:

  • Heat 2 tablespoons olive oil in a large pot over medium heat. Heat another 2 tablespoons oil in a skillet over medium heat.
  • Toss the pork loin with the flour in a bowl to coat the pork evenly.
  • Cook and stir the pork in the hot oil in the large pot until browned on all sides, 5 to 7 minutes. Meanwhile, cook and stir the onions in the hot oil in the skillet until soft and brown, about 10 minutes.
  • Pour the chicken stock into the large pot with the pork loin; add the browned onions, butternut squash, garlic cloves, minced garlic, baby carrots, celery, black olives, and crimini mushrooms. Bring the chicken stock mixture to a boil and reduce heat to medium low. Stir the Cabernet Sauvignon wine, sage, oregano, thyme, rosemary, and basil into the mixture. Place a cover on the pot and allow the mixture to simmer until fragrant and the pork loin is very tender, 2 to 3 hours.

Nutrition Facts : Calories 384.4 calories, Carbohydrate 31.9 g, Cholesterol 46 mg, Fat 20 g, Fiber 7.2 g, Protein 20.6 g, SaturatedFat 3.8 g, Sodium 1501.6 mg, Sugar 6.3 g

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

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

Tips:

  • Choose the right butternut squash: Look for one that is firm and has a deep orange color. Avoid any squash that has soft spots or blemishes.
  • Cut the butternut squash into small pieces: This will help it cook evenly and quickly.
  • Brown the pork before adding it to the stew: This will help to develop its flavor.
  • Use a variety of vegetables in your stew: This will add flavor and texture. Some good options include carrots, celery, onions, and potatoes.
  • Simmer the stew for at least 30 minutes: This will allow the flavors to meld and the vegetables to soften.
  • Serve the stew with a side of bread or rice: This will help to soak up the delicious broth.

Conclusion:

Pork and butternut squash stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious stew that your family and friends will love.

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