PORK AND SQUASH STEW
Hearty, savory winter stew.
Provided by Jeff
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h25m
Yield 10
Number Of Ingredients 16
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
WINTER SQUASH AND PORK STIR-FRY
This Mark Bittman recipe from 2006 pairs sweet winter squash with earthy, fatty pork shoulder. The grouping, when stir-fried, "gives squash an unusual final texture - somewhat al dente - and keeps its flavor from becoming too sweet," Mr. Bittman wrote. It's a great option for a weeknight dinner, and a far cry from the cut-and-bake squash of the 1970s.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put half the oil in a heavy skillet or wok and turn heat to high. When hot, add pork and cook, stirring once or twice, until browned; don't worry about cooking it through. Remove with a slotted spoon.
- Add remaining oil, followed a moment later by squash. Cook, stirring occasionally, for about 2 minutes. Add ginger and scallions and stir; add stock and cook until it reduces by about half. Add soy sauce and cook 30 seconds or so.
- Return pork to skillet and cook about 1 minute, stirring. There should still be liquid remaining in pan. Garnish and serve.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 606 milligrams, Sugar 4 grams, TransFat 0 grams
PORK AND WINTER SQUASH STEW
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
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
EASY ONE-PAN PORK AND SQUASH DINNER
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
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
HARVEST BUTTERNUT & PORK STEW
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
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
PORK AND SQUASH STEW WITH CHILES
Provided by Bon Appétit Test Kitchen
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Combine pork, coriander, half of garlic, and 1 tablespoon salt in a large bowl; season with pepper and toss. Cover; chill at least 4 hours.
- Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden, about 5 minutes; set aside.
- Toast chiles on clean baking sheet until slightly darkened, about 5 minutes. Let cool slightly, then remove stems, and seeds, if you prefer less heat. Place chiles, half of yellow onion, remaining garlic, and 1 cup hot water in a blender; let sit 10 minutes to soften chiles. Blend until smooth; set chile purée aside.
- Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook pork, turning occasionally, until browned, 8-10 minutes; transfer to a plate.
- Pour off fat from pot. Cook chile purée in pot over medium-high heat, stirring occasionally, until reduced by half, 8-10 minutes. Add pork, oregano, remaining yellow onion, and 10 cups water to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until pork is very tender, 3-3 1/2 hours.
- Add squash to stew and cook, uncovered, until pork is falling apart and squash is soft, 30-35 minutes; season with salt and pepper.
- Toss red onion and lime juice in a small bowl; let sit, tossing occasionally, 30 minutes.
- Serve stew with red onion, cilantro, and reserved pumpkin seeds.
- DO AHEAD: Pork can be marinated 2 days ahead; keep chilled. Stew can be made 3 days ahead; let cool, then cover and chill.
PORK AND SQUASH STEW WITH CHILES
Bon Appetit, February 2014. There's no need to heat the oven to toast the pepitas and the chiles, you could also do it on the cooktop in a dry skillet. We used a whole kabocha squash and skipped the delicata. A green salad and warm tortillas or corn muffins are all you need with this.
Provided by zeldaz51
Categories Pork
Time 4h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine pork, coriander, half of garlic, and 1 tablespoon salt in a large bowl; season with pepper and toss. Cover; chill at least 4 hours.
- Preheat oven to 350°F Toast pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden, about 5 minutes; set aside.
- Toast chiles on clean baking sheet until slightly darkened, about 5 minutes. Let cool slightly, then remove stems, and seeds, if you prefer less heat. Place chiles, half of yellow onion, remaining garlic, and 1 cup hot water in a blender; let sit 10 minutes to soften chiles. Blend until smooth; set chile purée aside.
- Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook pork, turning occasionally, until browned, 8-10 minutes; transfer to a plate.
- Pour off fat from pot. Cook chile purée in pot over medium-high heat, stirring occasionally, until reduced by half, 8-10 minutes. Add pork, oregano, remaining yellow onion, and 10 cups water to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until pork is very tender, 3-3 1/2 hours.
- Add squash to stew and cook, uncovered, until pork is falling apart and squash is soft, 30-35 minutes; season with salt and pepper.
- Toss red onion and lime juice in a small bowl; let sit, tossing occasionally, 30 minutes.
- Serve stew with red onion, cilantro, and reserved pumpkin seeds.
- DO AHEAD: Pork can be marinated 2 days ahead; keep chilled. Stew can be made 3 days ahead; let cool, then cover and chill.
Nutrition Facts : Calories 727.5, Fat 56.1, SaturatedFat 17.5, Cholesterol 161.2, Sodium 1325.5, Carbohydrate 13.3, Fiber 2.8, Sugar 5.1, Protein 43.1
PORK AND WINTER SQUASH STEW
We love pork at our house, and this is one of my family's favorite pork recipes, and I make this quite often in the cold months, you could use just about any cut of boneless pork meat that you have on hand for this recipe...this will become one of your favorites, I am sure.
Provided by Kittencalrecipezazz
Categories Stew
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a 4-qt Dutch oven, heat 2 tbsp oil over med-high heat.
- Brown the pork; remove from pan.
- Drain and set aside.
- Heat the remaining oil in the same pan, or use the same oil from the pork.
- Saute onion and garlic for 2 minutes.
- Return the pork to the pot.
- Add 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 tender.
- Serve over egg noodles if desired.
Nutrition Facts : Calories 536, Fat 32.3, SaturatedFat 9.3, Cholesterol 101.3, Sodium 425.1, Carbohydrate 30.9, Fiber 5.8, Sugar 13.1, Protein 32.9
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