Halloween Stew with Pork and Butternut Squash

Name: Halloween Stew with Pork and Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil, divided; 2 pounds pork loin, cut into 1-inch cubes; 1/2 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; 1/3 cup Cabernet Sauvignon wine; 4 fresh sage leaves, chopped; 4 sprigs fresh oregano, chopped; 4 sprigs fresh thyme, chopped; 4 sprigs fresh rosemary, chopped; 1/4 cup fresh basil leaves, chopped

Servings: persons

1/4 cup olive oil, divided
2 pounds pork loin, cut into 1-inch cubes
1/2 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
1/3 cup Cabernet Sauvignon wine
4 fresh sage leaves, chopped
4 sprigs fresh oregano, chopped
4 sprigs fresh thyme, chopped
4 sprigs fresh rosemary, chopped
1/4 cup fresh basil leaves, chopped

1
Heat 2 tablespoons olive oil in a large pot over medium heat.
2
Heat another 2 tablespoons oil in a skillet over medium heat.
3
Toss the pork loin with the flour in a bowl to coat the pork evenly.
4
Cook and stir the pork in the hot oil in the large pot until browned on all sides, 5 to 7 minutes.
5
Meanwhile, cook and stir the onions in the hot oil in the skillet until soft and brown, about 10 minutes.
6
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.
7
Bring the chicken stock mixture to a boil and reduce heat to medium low.
8
Stir the Cabernet Sauvignon wine, sage, oregano, thyme, rosemary, and basil into the mixture.
9
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.

1193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup olive oil, divided, 2 pounds pork loin, cut into 1-inch cubes, 1/2 cup flour, 3 large onions, cut into wedges, and more.

Yes, Halloween Stew with Pork and Butternut Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!