Pork And Butternut Squash Stew Recipe

Name: Pork And Butternut Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 325.
2
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.
3
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.
4
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.

927

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.

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 14 ingredients. The key ingredients include: 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, and more.

Yes, Pork And Butternut Squash Stew 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!

Pork And Butternut Squash Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions