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Winter Squash and Pork Stew

Name: Winter Squash and Pork Stew
Prep time: 20 min
Total time: 6 h 20 min
Yield: 8
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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Prep 20 min
Total 6 hr 20 min
Ingredients 12
Servings 8

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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.

By Pillsbury Kitchens

Updated Jan 16, 2011

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

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.

Tips from the Pillsbury Kitchens

tip 1
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.
tip 2
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

310 Calories, 9g Total Fat, 28g Protein, 28g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 310

Calories from Fat: 80

Total Fat: 9g; 14%

Saturated Fat: 3g; 16%

Trans Fat: 0g

Cholesterol: 70mg; 24%

Sodium: 660mg; 27%

Potassium: 850mg; 24%

Total Carbohydrate: 28g; 9%

Dietary Fiber: 4g; 18%

Sugars: 10g

Protein: 28g

% Daily Value*:

Vitamin A: 280%; 280%

Vitamin C: 25%; 25%

Calcium: 6%; 6%

Iron: 15%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.