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Winter Squash and Pork Stew

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Winter Squash and Pork Stew
  • Prep Time 20 min
  • Total Time 6 hr 20 min
  • 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.

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

Directions

  • 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  

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 INFORMATION PER SERVING

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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