Harvest Butternut Pork Stew Recipes

HARVEST PORK STEW

Harvest Pork Stew image

I first tried this recipe a year ago and it is unbelievably good! I never realized that adding two apples would give this savory stew such a hint of sweetness.

Provided by CariCat

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h40m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons butter or oil
1 ½ pounds boneless pork, cut into 1/2-inch cubes
2 cloves garlic, minced
1 medium onion, chopped
3 cups chicken broth
½ teaspoon salt
¼ teaspoon dried rosemary, crushed
¼ teaspoon rubbed sage
1 bay leaf
3 cups frozen, cubed butternut squash
2 MacIntosh apples, cored and cubed
2 large potatoes, peeled and cubed
2 cups carrots, peeled and diced

Steps:

Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.

Nutrition Facts : Calories 465.2 calories, Carbohydrate 42.6 g, Cholesterol 80.1 mg, Fat 21.3 g, Fiber 6.8 g, Protein 27.4 g, SaturatedFat 8.5 g, Sodium 364.6 mg, Sugar 10.5 g

HARVEST PORK STEW

Harvest Pork Stew image

This warming stew features tasty golden squash, moist tender pork and sweet apples for an interesting change of pace from traditional beef stew.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1-1/2 pounds boneless pork, cut into 1-inch cubes
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons butter
3 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon rubbed sage
1 bay leaf
1 medium butternut squash, peeled and cubed (3 cups)
2 medium apples, peeled and cubed

Steps:

In a large saucepan, cook the pork, onion and garlic in butter until meat is no longer pink; drain. Add the broth, salt, rosemary, sage and bay leaf. , Cover and simmer for 20 minutes. Add squash and apples; simmer, uncovered, for 20 minutes or until squash and apples are tender. Discard bay leaf.

Nutrition Facts : Calories 289 calories, Fat 11g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 853mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 26g protein.

HARVEST BUTTERNUT & PORK STEW

Harvest Butternut & Pork Stew image

Cure your craving for something different with a savory stew that's tasty with warm bread. -Erin Chilcoat, Smithtown, New York

Provided by Taste of Home

Categories Dinner

Time 8h20m

Yield 6 servings (2 quarts).

Number Of Ingredients 14

Ingredients

1/3 cup plus 1 tablespoon all-purpose flour, divided
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground coriander
1-1/2 pounds boneless pork shoulder butt roast, cut into 1-inch cubes
1 tablespoon canola oil
2-3/4 cups cubed peeled butternut squash
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup frozen corn, thawed
1 medium onion, chopped
2 tablespoons cider vinegar
1 bay leaf
2-1/2 cups reduced-sodium chicken broth
1-2/3 cups frozen shelled edamame, thawed

Steps:

In a large resealable plastic bag, combine 1/3 cup flour, paprika, salt and coriander. Add pork, a few pieces at a time, and shake to coat., In a large skillet, brown pork in oil in batches; drain. Transfer to a 5-qt. slow cooker. Add the squash, tomatoes, corn, onion, vinegar and bay leaf. In a small bowl, combine broth and remaining flour until smooth; stir into slow cooker., Cover and cook on low for 8-10 hours or until pork and vegetables are tender. Stir in edamame; cover and cook 30 minutes longer. Discard bay leaf.

Nutrition Facts : Calories 371 calories, Fat 16g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 635mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges

BUTTERNUT HARVEST STEW

Butternut Harvest Stew image

I got this recipe from a cookbook that's new out this year called "Simply in Season". Instead of pork I used one cup of TVP (texturized vegetable protein, which is cheaper than meat), although I would recommend using skewer-sized chunks and not the broken up variety that I got.

Provided by Valeria

Categories Stew

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 1/2 lbs boneless pork, cut in 3/4-inch cubes
1 medium onion, chopped
2 garlic cloves, minced
3 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon sage (ground or rubbed)
1 bay leaf
1 medium butternut squash, peeled and chopped
2 medium apples, peeled if desired and chopped

Steps:

Melt butter in large saucepan. Add pork, onion, and garlic and sautee until meat is no longer pink; drain off fat.
Add broth, salt and herbs and simmer 20 minutes.
Add squash and apples and simmer uncovered until tender, 20 minutes. Discard bay leaf.

Nutrition Facts : Calories 624.9, Fat 32.7, SaturatedFat 13, Cholesterol 129.2, Sodium 1156, Carbohydrate 46.8, Fiber 7.8, Sugar 15.1, Protein 39.3

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