Winter Squash and Pork Stew

Enjoy this slow-cooked stew made with squash, pork and vegetables that’s Sprinkled with fresh sage – perfect for a dinner.

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Servings 8

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ingredients 12
Prep Time 20 min
Total Time 6 hr 20 min

Ingredients

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

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Directions

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

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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;