Pinterest

4
Save

3
Print

21
Facebook

0
Email

0

Winter Squash and Pork Stew

Prep 20 min
Total 6 hr 20 min
Ingredients 12
Servings 8

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

By Pillsbury Kitchens

January 16, 2011

Ingredients

lb boneless pork loin, cut into 1 1/2-inch cubes

medium butternut squash (1 1/4 to 1 1/2 lb), peeled, seeded and cut into 1 1/2-inch cubes (about 4 cups)

small red potatoes, cut into quarters

medium carrots, cut into 1/2-inch slices (about 2 cups)

medium onion, chopped (1/2 cup)

cloves garlic, finely chopped

dried bay leaves

teaspoons rubbed sage

teaspoon salt

1/2

teaspoon pepper

can (28 oz) crushed tomatoes, undrained

Chopped fresh sage leaves or Italian (flat-leaf) parsley, if desired

Steps

Hide Images

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 Facts

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 80

% Daily Value

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;