• 8servings
  • 85minutes
  • 298calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds lean boneless pork, cut into 1-inch cubes

  2. 2 tablespoons canola oil, divided

  3. 2 cups chopped onion

  4. 2 garlic cloves, minced

  5. 3 cups sliced fresh mushrooms

  6. 2-1/2 cups diagonally sliced carrots

  7. 2 cans (14-1/2 ounces each ) Italian stewed tomatoes

  8. 2 teaspoons dried thyme

  9. 1/2 teaspoon pepper

  10. 1-1/2 teaspoon salt, optional

  11. 4 cups cubed peeled butternut squash

  12. Hot cooked noodles, optional

Instructions Jump to Ingredients ↑

  1. Pork and Winter Squash Stew Recipe photo by Taste of Home 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.

  2. Return pork to pan. Add the mushrooms, carrots, tomatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour.

  3. Add squash; simmer, uncovered for 30 minutes or until meat and vegetables are tender. Serve with noodles if desired. Yield: 8 servings.


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