Best 2 Pork And Squash Stew Recipes

Embark on a culinary adventure with our tantalizing Pork and Squash Stew, a harmonious blend of savory flavors and vibrant textures. Succulent pork shoulder, slow-cooked until fall-apart tender, mingles with a medley of roasted butternut squash, sweet potatoes, and earthy mushrooms. Simmered in a rich broth infused with aromatic herbs and spices, this stew exudes comfort and warmth. Alongside the main attraction, discover a delightful collection of complementary recipes to elevate your meal. Indulge in a creamy Butternut Squash Soup, perfect for chilly evenings, or tantalize your taste buds with a zesty Sweet Potato and Black Bean Salad, bursting with freshness. For a satisfying side dish, try our flavorful Roasted Brussels Sprouts with Balsamic Glaze, caramelized to perfection. And to complete your culinary journey, whip up a batch of our delectable Pumpkin Bread, a sweet treat infused with warm spices and the essence of fall.

Here are our top 2 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

Ingredients

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

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

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.

Tips:

Choose a firm, ripe squash that is free of blemishes. Acorn, butternut, kabocha, and pumpkin are all good choices.
Peel and cut the squash into 1-inch cubes. If using a hard squash, such as butternut or kabocha, you may need to use a sharp knife to cut through the skin.
Sear the pork in a large pot or Dutch oven over medium-high heat until browned on all sides. This will help to develop flavor and prevent the pork from becoming dry.
Add the onion, garlic, and spices to the pot and cook until the onion is softened. This will help to create a flavorful base for the stew.
Stir in the squash, broth, and tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the squash is tender.
Stir in the beans, corn, and greens. Cook for an additional 10 minutes, or until the beans and corn are heated through.
Season the stew to taste with salt, pepper, and additional spices, if desired.
Serve the stew hot with crusty bread or rice.

Conclusion:

This pork and squash stew is a hearty, flavorful, and easy-to-make meal that is perfect for a cold night. The combination of pork, squash, beans, corn, and greens provides a variety of nutrients, including protein, fiber, vitamins, and minerals. This stew is also a good source of antioxidants, which can help to protect your cells from damage. So next time you're looking for a delicious and nutritious meal, give this pork and squash stew a try.