Best 7 Pork Tips Squash Recipes

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Pork tips and squash is a hearty and flavorful dish that is perfect for a weeknight meal. The combination of tender pork tips, roasted squash, and flavorful sauce is sure to please everyone at the table. This dish is also relatively easy to make, so it's perfect for busy weeknights.

There are three different recipes for pork tips and squash in this article. The first recipe is for a classic pork tips and squash dish that is made with pork loin, butternut squash, and a simple sauce. The second recipe is for a more flavorful pork tips and squash dish that is made with pork shoulder, roasted butternut squash, and a creamy sauce. The third recipe is for a spicy pork tips and squash dish that is made with pork tenderloin, acorn squash, and a spicy sauce.

Check out the recipes below so you can choose the best recipe for yourself!

SAGE AND MAPLE ROASTED PORK AND SQUASH



Sage and Maple Roasted Pork and Squash image

Maple syrup and seasonings give a sweet-and-savory flavor to pork chops and squash.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 7

4 bone-in pork loin chops, 1/2 inch thick (about 1 3/4 lb)
1 medium unpeeled buttercup squash, cut into 4 wedges
1/2 teaspoon seasoned salt
1/2 teaspoon dried sage leaves
1/4 teaspoon garlic powder
1/4 cup real maple or maple-flavored syrup
2 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place pork chops and squash in pan. Sprinkle squash and both sides of pork chops with seasoned salt, sage and garlic powder; rub with fingers to distribute evenly.
  • In small bowl, mix maple syrup and butter. Brush about half of mixture over pork and squash. Cover pan with foil.
  • Bake 40 minutes. Turn pork chops over. Brush pork and squash with maple mixture. Bake uncovered 10 to 15 minutes longer or until pork is no longer pink and squash is tender.

Nutrition Facts : Calories 380, Carbohydrate 25 g, Cholesterol 105 mg, Fat 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 17 g, TransFat 0 g

PORK TIPS & SQUASH



pork tips & squash image

Pork chops with calabasa (spicy Mexican dish)

Provided by veronica morales

Categories     Pork

Time 1h10m

Number Of Ingredients 9

4 medium pork chops or pork steaks
1 can(s) tomato and green chiles
1 medium yellow squash
1 ml zuchini
2 Tbsp olive or coconut oil
1/4 tsp cumin or comino
1 clove minced garlic
1/2 medium chopped onion
salt & pepper to taste

Steps:

  • 1. heat oil in a large skillet with a top
  • 2. add onion for about 5 mins
  • 3. put all remaining spices on pork except garlic. add cubed pork & minced garlic until pork is browned
  • 4. add chopped squash & zucchini, cook until veggies are tender (6-8 mins).
  • 5. pour in tomato with chilis PLUS 1/3 cup water. simmer with top on about 20 minutes. serve with tortillas.

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

EASY ONE-PAN PORK AND SQUASH DINNER



Easy One-Pan Pork and Squash Dinner image

This quick and easy one-pan pork tenderloin and roasted butternut squash will have your weeknight dinner done in no time and hassle free!

Provided by Fioa

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 45m

Yield 4

Number Of Ingredients 10

cooking spray
3 tablespoons olive oil, divided
2 tablespoons honey
2 teaspoons salt, divided
2 teaspoons dried sage, divided
1 teaspoon ground black pepper, divided
1 pork tenderloin
5 cups (1-inch) cubes peeled, seeded butternut squash
2 Granny Smith apples, cut into 1-inch wedges
1 white onion, cut into 1/2-inch slices

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
  • Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
  • Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
  • Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
  • Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 358 calories, Carbohydrate 44.5 g, Cholesterol 49.1 mg, Fat 13 g, Fiber 6.4 g, Protein 20.3 g, SaturatedFat 2.3 g, Sodium 1211.9 mg, Sugar 22.1 g

PORK MEDALLIONS WITH SQUASH & GREENS



Pork Medallions with Squash & Greens image

The colors of the dish remind me of autumn, my favorite season. Butternut squash is nutritious as well as colorful. This is an example of cooking it a way other than mashed and sweetened. The pork tenderloin medallions are mildly seasoned with rosemary and are very tender.-Louise Nowak, Columbia, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 21

2 quarts water
4 cups chopped mustard greens
1 medium butternut squash, peeled and cut into 1/2-inch cubes
3 medium leeks (white portion only), halved and sliced
3 tablespoons olive oil
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1-1/2 cups reduced-sodium chicken broth
1/2 teaspoon salt
PORK MEDALLIONS:
2 pork tenderloins (3/4 pound each), cut into 8 slices
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
1 teaspoon cornstarch
1/2 cup apple cider or juice
1/3 cup reduced-sodium chicken broth
1 tablespoon olive oil
1 tablespoon butter
1 medium tart apple, peeled and chopped

Steps:

  • In a large saucepan, bring water to a boil. Add mustard greens; cook, uncovered, for 3-5 minutes or until tender., Meanwhile, in a Dutch oven, saute squash and leeks in oil until tender. Add garlic and pepper flakes; saute 1 minute longer. Stir in broth and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 8 minutes or until liquid has almost evaporated. Drain greens and add to squash mixture; set aside and keep warm., Flatten pork slices to 1/4-in. thickness. In a large shallow dish, combine the flour, salt, pepper and rosemary. Add pork, a few pieces at a time, and toss to coat., In a small bowl, whisk the cornstarch, apple cider and broth until smooth; set aside., In a large skillet, cook pork in oil and butter until meat juices run clear. Remove and keep warm. Add apple to the pan; cook and stir for 2-4 minutes or until crisp-tender., Stir cornstarch mixture; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Top with apple mixture; serve with squash mixture.

Nutrition Facts : Calories 272 calories, Fat 11g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 669mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 5g fiber), Protein 20g protein. Diabetic Exchanges

PORK WITH APPLES AND SQUASH



Pork with Apples and Squash image

Enjoy this delicious pork with apples and tender squash that's ready in 40 minutes - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 11

4 lean pork loin or rib chops, about 1/2 inch thick (about 1 pound)
1 teaspoon dried sage leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1 medium onion, cut into 1/4-inch slices
1/2 cup chicken broth
1 acorn squash (about 1 1/2 pounds)
1 medium unpeeled cooking apple, cored and cut into eighths
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Trim fat from pork. Mix sage, 1/2 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub on both sides of pork.
  • Cook pork in 10-inch nonstick skillet over medium heat about 3 minutes on each side until brown. Place onion on pork. Pour broth around pork. Heat to boiling; reduce heat.
  • Cut squash crosswise into 1-inch slices; remove seeds and fibers. Cut each slice into fourths. Place squash and apple on pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer about 15 minutes or until pork is slightly pink when cut near bone and squash is tender.

Nutrition Facts : Calories 255, Carbohydrate 25 g, Cholesterol 65 mg, Fiber 3 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg

SOUTHWESTERN PORK AND SQUASH SOUP



Southwestern Pork and Squash Soup image

I adapted a pork and squash stew recipe, using tomatoes and Southwestern-style seasonings. My husband and sons loved it, and the leftovers were even better the next day! Try it with fresh corn muffins. -Molly Newman, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 12

1 pound pork tenderloin, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon canola oil
3 cups reduced-sodium chicken broth
1 medium butternut squash, peeled and cubed
2 medium carrots, sliced
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

  • In a large skillet, brown pork and onion in oil; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender.

Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 708mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges

Tips:

  • Choose the right pork tips: Look for pork tips that are about 1 inch thick and have a good amount of marbling. This will ensure that they are tender and juicy when cooked.
  • Marinate the pork tips: Marinating the pork tips in a flavorful marinade will help to tenderize them and add flavor. You can use a variety of marinades, such as a simple olive oil and garlic marinade, or a more complex marinade with herbs and spices.
  • Cook the pork tips over medium heat: Cooking the pork tips over medium heat will help to prevent them from becoming tough. You can cook them in a skillet, on a grill, or in a slow cooker.
  • Do not overcook the pork tips: Overcooking the pork tips will make them tough. Cook them until they are just cooked through, or to an internal temperature of 145 degrees Fahrenheit.
  • Serve the pork tips immediately: Serve the pork tips immediately after they are cooked, while they are still hot and juicy.

Conclusion:

Pork tips are a versatile and delicious cut of meat that can be cooked in a variety of ways. By following these tips, you can cook pork tips that are tender, juicy, and flavorful. Enjoy!

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