Pork and Butternut Squash Stew

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.

Yield: 8 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
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Nutritional Information

Amount per serving
  • Calories: 212
  • Fat: 4.2g
  • Saturated fat: 1.1g
  • Protein: 17.4g
  • Carbohydrate: 30.0g
  • Cholesterol: 32mg
  • Iron: 2.9mg
  • Sodium: 658mg
  • Calories from fat: 18%
  • Fiber: 5.6g
  • Calcium: 163mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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