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Winter Squash and Pork Stew

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  • 20 min prep time
  • 6 hr 20 min total time
  • 12 ingredients
  • 8 servings
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Enjoy this slow-cooked stew made with squash, pork and vegetables that’s Sprinkled with fresh sage – perfect for a dinner.

2
lb boneless pork loin, cut into 1 1/2-inch cubes
1
medium butternut squash (1 1/4 to 1 1/2 lb), peeled, seeded and cut into 1 1/2-inch cubes (about 4 cups)
6
small red potatoes, cut into quarters
4
medium carrots, cut into 1/2-inch slices (about 2 cups)
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
2
dried bay leaves
2
teaspoons rubbed sage
1
teaspoon salt
1/2
teaspoon pepper
1
can (28 oz) crushed tomatoes, undrained
Chopped fresh sage leaves or Italian (flat-leaf) parsley, if desired

Steps

  • 1 Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, place all ingredients except fresh sage; stir well.
  • 2 Cover; cook on Low heat setting 6 to 7 hours.
  • 3 Remove bay leaves before serving. Serve stew in bowls. Sprinkle with fresh sage.
  • 1 Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, place all ingredients except fresh sage; stir well.
  • 2 Cover; cook on Low heat setting 6 to 7 hours.
  • 3 Remove bay leaves before serving. Serve stew in bowls. Sprinkle with fresh sage.

Expert Tips

To more easily peel and cube the butternut squash, pierce it with the tip of a knife. Place on microwavable plate. Microwave uncovered on High 1 to 2 minutes; let stand 2 to 3 minutes. Carefully use a heavy, sharp knife to cut off the stem. Peel the squash with a vegetable peeler, then use the knife to cut it in half. Use a teaspoon to scoop out seeds and membrane, then cut into cubes.

Once you’ve used your slow cooker a few times, you will begin to better anticipate how small to cut the vegetables. For example, in this recipe, if you prefer the squash very tender, cut the cubes a little smaller.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
660mg
660%;
Total Carbohydrate
28g
28%
(Dietary Fiber
4g
4%
  Sugars
10g
10%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
280%;
Vitamin C
25%;
Calcium
6%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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