Pork And Butternut Squash Stew
From ciaran60 16 years agoIngredients
- 1 medium onion, diced shopping list
- 2 tsp. olive oil (or more, depends on your pan) shopping list
- 1/2 pound pork sirloin or tenderloin, cut in 1 1/2 inch cubes shopping list
- 2 cups plus 1 cup butternut squash cubes, cut 1 1/2 inch pieces shopping list
- 1 1/2 cups vegetable stock (or use one can low sodium broth) shopping list
- 1/4 cup water shopping list
- 1 T chopped fresh or frozen rosemary or 2 tsp. finely chopped dried rosemary (or more if you really like rosemary) shopping list
- 2 T balsamic vinegar shopping list
- salt and freshly ground black pepper to taste shopping list
How to make it
- Put one tsp. olive oil into pan, heat a minute and then saute onions until they soften and are just starting to brown. Remove onions from pan, add second tsp. olive oil and pork cubes and saute until pork is well browned on all sides, about five minutes.
- Pour in 1/4 cup water and scrape up any browned bits from bottom of pan. Then add sauteed onion, 2 cups squash cubes, rosemary, balsamic vinegar, and vegetable stock. Lower heat, cover pan, and cook at a gentle simmer until squash is dissolving into the liquid. (Depending on how well your pan lid fits, you may need to add a little water at this point.)
- Cut remaining cup squash cubes in half again to make smaller pieces and add to stew. Taste for seasoning to see if you want to add a tiny bit more balsamic vinegar. Cook 20 minutes more or until squash is cooked through. Season with salt and freshly ground black pepper and serve hot.
- Number of Servings: 4
- Nutritional Info
- * Servings Per Recipe: 4
- * Amount Per Serving
- * Calories: 216.7
- * Total Fat: 7.2 g
- * Cholesterol: 48.7 mg
- * Sodium: 603.4 mg
- * Total Carbs: 21.0 g
- * Dietary Fiber: 1.1 g
- * Protein: 18.1 g
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