Pork and Butternut Squash Stew

Pork and Butternut Squash Stew Recipe
Oxmoor House
Warm up a cold winter's night with a steaming bowl of stew and crusty bread from the oven. Bright orange squash and dark green kale add more than just color to this soup—these winter-garden veggies also add plenty of vitamins and fiber.


8 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 39 Minutes

Nutritional Information

Calories 212
Fat 4.2 g
Satfat 1.1 g
Protein 17.4 g
Carbohydrate 30.0 g
Cholesterol 32 mg
Iron 2.9 mg
Sodium 658 mg
Caloriesfromfat 18 %
Fiber 5.6 g
Calcium 163 mg


2 teaspoons olive oil
1 pound boneless pork loin, trimmed and cut into 3/4-inch cubes
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper, divided
1 1/2 cups chopped onion
1 teaspoon ground coriander
2 garlic cloves, minced
6 cups coarsely chopped fresh kale (about 1 pound)
5 cups cubed peeled butternut squash (about 2 1/4 pounds)
2 tablespoons tomato paste
3 (14-ounce) cans fat-free, less-sodium chicken broth
1 (14 1/2-ounce) can diced tomatoes, un-drained


Heat oil in a large Dutch oven over medium heat. Add pork, salt, and 1/2 teaspoon pepper; cook 9 minutes or until pork is browned, stirring occasionally. Remove pork from pan; set aside.

Add onion to pan; sauté 5 minutes or until tender. Add coriander and garlic; sauté 1 minute. Return pork to pan. Add remaining 1/4 teaspoon pepper, kale, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.