Winter Squash and Pork Stew

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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

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

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