Halloween Stew With Pork And Butternut Squash Recipes

PORK AND WINTER SQUASH STEW

Steps:

• In a Dutch oven or saucepan, brown pork in 1 tablespoon of oil. Remove from pan; drain. Heat remaining oil in the same pan over medium heat. Saute onion and garlic for 3 minutes. , Return pork to pan. Add the mushrooms, carrots, tomatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add squash; simmer, uncovered for 30 minutes or until meat and vegetables are tender. Serve with noodles if desired.

WINTER SQUASH AND PORK STEW

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, place all ingredients except fresh sage; stir well.
• Cover; cook on Low heat setting 6 to 7 hours.
• Remove bay leaves before serving. Serve stew in bowls. Sprinkle with fresh sage.

SOUTHWESTERN PORK AND SQUASH SOUP

Steps:

• In a large skillet, brown pork and onion in oil; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender.

HALLOWEEN STEW WITH PORK AND BUTTERNUT SQUASH

Steps:

• Heat 2 tablespoons olive oil in a large pot over medium heat. Heat another 2 tablespoons oil in a skillet over medium heat.
• Toss the pork loin with the flour in a bowl to coat the pork evenly.
• Cook and stir the pork in the hot oil in the large pot until browned on all sides, 5 to 7 minutes. Meanwhile, cook and stir the onions in the hot oil in the skillet until soft and brown, about 10 minutes.
• Pour the chicken stock into the large pot with the pork loin; add the browned onions, butternut squash, garlic cloves, minced garlic, baby carrots, celery, black olives, and crimini mushrooms. Bring the chicken stock mixture to a boil and reduce heat to medium low. Stir the Cabernet Sauvignon wine, sage, oregano, thyme, rosemary, and basil into the mixture. Place a cover on the pot and allow the mixture to simmer until fragrant and the pork loin is very tender, 2 to 3 hours.

AUTUMN PORK STEW

Steps:

• In a large Dutch oven or heavy bottomed pot, place olive oil and bacon and cook over medium high for 8-10 minutes until the bacon is crispy.
• Add the onions and lower heat to medium low and cook for 20 minutes, stirring occasionally.
• Add garlic and cook for one minute.
• With a slotted spoon or spider, remove bacon and onion mixture to a large bowl.
• Lay pork pieces out and salt and pepper both sides.
• Heat the pot with the bacon fat to medium high and once hot, sear meat in three or four batches. Do not over crowd pan and sear each side for three to four minutes. Remove to bowl with bacon and onions as you sear each batch. The searing process should take 30-40 minutes total. Don't rush this step; just make sure each piece is nice and golden brown.
• Once the last batch is done, pour the bowl back in the pot and add the white wine. Stir to get all brown bits from bottom of pot.
• Add carrots, apples, apple sauce, one can of stock and bay leaves. Bring to boil, lower to a simmer, and place cover partially on. Simmer for two hours, stirring occasionally.
• After two hours, add second can of stock and the potatoes and bring to a rolling simmer. Cook five minutes then add squash and cook for an additional 15 minutes. (Be careful at this point as the mixture will be thick and if not watched, may stick and burn). The pork is very tender so as you stir, try not to break the meat up too much.
• Once the potatoes and squash are cooked, serve stew in bowls.