Posted by: literallydelicious | March 6, 2010

Pork and Butternut Squash Stew

I’ve been cooking all new recipes the past few weeks, and I’m in love with some of them. Crusty roasted potatoes — yummers! Teriyaki noodles with shrimp — may be my new favorite Asian recipe. And this one is pretty darn good, too. Jackie, hope you enjoy it!

By the way, this was my first experience ever with butternut squash, and while I liked it a lot, I kept thinking that the flavor, color and texture of sweet potatoes in its place would be really good, too. I’m going to try that substitution next time. It can be served over hot noodles (hot buttered noodles with parsley is a comfort food all its own), but it was great as it is. And it reheated perfectly; we had leftovers the next night (and I’m not a leftover sort of person).


Pork and Butternut Squash Stew

2 pounds boneless pork cut into 1-inch cubes

2 tablespoons vegetable oil, divided

2 cups chopped onion

2 garlic cloves, minced

3 cups sliced fresh mushrooms (the original recipe calls for button shrooms, but I used baby bellos, and they were great!)

2 ½ cups sliced carrots (since Bob doesn’t like carrots a lot, I used shredded carrots)

2 cans (14 ½ ounce each) Italian stewed tomatoes

2  teaspoons dried thyme

½  teaspoon pepper

1 ½ teaspoons salt

4 cups cubed peeled butternut squash

hot cooked noodles – optional


1. In a Dutch oven, brown the pork in one tablespoon of oil. Remove from pan, drain and set aside.

 2. Heat the remaining oil in the same pan over medium heat. Saute onion and garlic for three minutes.

 3. Return pork to the pan. Add mushrooms, carrots, tomatoes and seasonings and bring to a boil. Reduce heat, cover and simmer for one hour.

 4. Add squash, simmer uncovered for 30 minutes or until tender. Serve over noodles if desired.



  1. It does sound good! I love squash so look forward to trying this recipe. Of course, it’ll definately be a winner if it’s good as leftovers, too…since I live alone and can’t eat the whole thing at one meal. 🙂

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