Pork Stew With Fennel And Butternut Squash Recipes

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.

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.

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.

Steps:

• Position a rack in the center of the oven and preheat to 425 degrees F. Bring a large pot of water to a boil over medium-high heat. Line a baking sheet with parchment paper.
• Cut off the neck from the butternut squash. Trim the stem, then peel the neck piece. Cut the neck into quarters, standing it on the flat end as a base. With a mandoline or sharp knife, slice two of the quarters into 1/8-inch-thick strips. Save any remaining squash for another use.
• Put the squash strips on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and a large pinch of salt and pepper. Use your hands to rub the seasoning into the squash, and then arrange in a single layer on the baking sheet. Bake until the squash is just tender, about 15 minutes.
• Heat a large Dutch oven over medium-high heat until hot, and then add 2 tablespoons of the oil. Swirl to coat, and then add the pork and a large pinch of salt and pepper. Break up the pork with a wooden spoon or rubber spatula and stir occasionally until cooked through and browned in spots, 8 to 10 minutes. Use a slotted spoon to remove the pork to a medium bowl. Add the remaining 1 tablespoon oil, the mushrooms, fennel and a pinch of salt and pepper and cook until the vegetables are tender, 6 to 8 minutes, stirring frequently and scraping up any browned bits at the bottom of the pan.
• Reduce the heat to medium and add the heavy cream, Parmesan, garlic powder and a pinch of salt and pepper. Stir to combine, and then add the pork back to the pan. Bring the sauce to a gentle simmer and cook until the sauce has thickened slightly, to the consistency of a thin gravy, about 5 minutes, stirring occasionally.
• While the sauce simmers, cook the egg noodles according to the package instructions. Drain the noodles and fold them into the sauce. Gently fold in half of the butternut squash until just combined, and then fold in the remaining half, being careful not to break up the squash too much. Divide into bowls and garnish with microgreens.

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.

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).