Pork And Winter Squash Stew

This comforting Pork and Winter Squash Stew combines tender chunks of pork loin with the natural sweetness of butternut squash and earthy mushrooms. Simmered in a rich tomato broth with aromatic garlic and thyme, the flavors meld beautifully to create a warming, satisfying meal. It is perfect for chilly evenings or when you need a wholesome, home-cooked dinner that feels like a hug in a bowl. The dish is versatile enough to serve over pasta or noodles for a complete meal. Simple ingredients come together to make a robust stew that is both nourishing and delicious, making it a reliable favorite for weeknight suppers.

Cooking Method: Baking, Boiling, Sautéing, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 274.7

Description

This comforting Pork and Winter Squash Stew combines tender chunks of pork loin with the natural sweetness of butternut squash and earthy mushrooms. Simmered in a rich tomato broth with aromatic garlic and thyme, the flavors meld beautifully to create a warming, satisfying meal. It is perfect for chilly evenings or when you need a wholesome, home-cooked dinner that feels like a hug in a bowl. The dish is versatile enough to serve over pasta or noodles for a complete meal. Simple ingredients come together to make a robust stew that is both nourishing and delicious, making it a reliable favorite for weeknight suppers.

Ingredients

2 lbs Boneless pork top loin --
2 cans Italian tomatoes -- stewed

Directions

1
Cut the pork top loin into 1-inch cubes.
2
Heat 1 tablespoon of cooking oil in a large Dutch oven or heavy pot over medium-high heat.
3
Brown the pork cubes in batches until sealed on all sides.
4
Remove the browned pork from the pan and set aside on a plate.
5
Reduce heat to medium and add the remaining 1 tablespoon of oil to the same pan.
6
Add chopped onion and minced garlic; sautÃÂ© for about 3 minutes until softened and fragrant.
7
Return the pork to the pan along with any accumulated juices.
8
Add sliced mushrooms, diagonally sliced carrots, canned Italian tomatoes, dried thyme, pepper, and salt.
9
Stir to combine and bring the mixture to a boil.
10
Reduce heat to low, cover the pot, and simmer for 1 hour.
11
Add cubed butternut squash to the stew.
12
Uncover the pot and continue simmering for 30 minutes, or until the pork and vegetables are tender.
13
Serve hot, optionally over cooked noodles.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 274.7kcal

% Daily Value *
Total Fat 15.9g25%
Saturated Fat 5.7g29%
Cholesterol 90.8mg31%
Sodium 70.4mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 30.6g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Allow the stew to cool completely before transferring to airtight containers. It can be refrigerated for up to 3-4 days or frozen for up to 3 months.

Substitutions: You can substitute butternut squash with acorn squash or pumpkin. Chicken thighs can be used instead of pork for a different flavor profile.

Tips: For a thicker stew, mash some of the squash against the side of the pot during the last few minutes of cooking. If using fresh tomatoes, you may need to add a splash of broth or water to prevent sticking.

Variation: Add a handful of spinach or kale during the last 5 minutes of cooking for extra greens.

Keywords: pork, squash, stew, butternut, tomatoes, italian, comfort, winter, hearty, thyme, mushrooms, carrots, garlic, onion, dinner, slow-cook, homemade, vegetables, protein, warming

Read it online: https://www.chefs-mate.com/recipe/pork-and-winter-squash-stew/