Pork and Butternut Squash Stew with Sage
In short: Tender pork shoulder braised with butternut squash, onions, apple cider and sage until the squash melts into a golden sauce. It takes about 2 h 25 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h
- Total
- 2 h 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 500 kcal
Pork and squash are a natural match, and sage ties them together in this autumn stew. Cubed pork shoulder is browned, then simmered in apple cider and stock until nearly tender, and butternut squash goes in for the final half hour so it softens into the sauce without disappearing. A splash of cider vinegar at the end cuts the richness. It cooks in one pot on the stovetop or in the oven, and it needs only a loaf of bread to make a meal.
Instructions
- Pat the pork dry and season it with 1 teaspoon of the salt and the pepper. Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Brown the pork in 2 or 3 batches, 3 to 4 minutes per side, then move it to a plate.
- Add the remaining oil, the onions and a pinch of salt and cook for 8 minutes until soft. Stir in the garlic, tomato paste, half the sage and the thyme for 1 minute.
- Pour in the cider and scrape up the browned bits. Boil for 2 minutes, then add the stock and the pork with its juices. Bring to a simmer, cover, and cook over low heat for 50 minutes, or in a 160°C (325°F) oven.
- Add the squash and carrots, cover, and cook for 30 to 35 minutes more, until the pork is fork-tender and the squash is soft but still holds its shape.
- Uncover and simmer for 5 to 10 minutes to thicken the sauce slightly, mashing a few squash cubes into it. Stir in the vinegar, the remaining sage and the remaining salt.
- Rest the stew for 5 minutes, then serve hot, topped with parsley.
Tips
- Choose pork shoulder, also sold as Boston butt. It stays juicy through a long braise, while lean loin turns dry and stringy.
- For a crisp topping, fry whole sage leaves in 1 tablespoon of hot oil for 30 seconds and scatter them over each bowl.
Questions and answers
Can I use pumpkin or sweet potato instead of butternut squash?
Yes. Kabocha or another firm pumpkin works well. Sweet potatoes cook faster, so add them for the last 20 minutes.
Can I make pork and squash stew in a slow cooker?
Yes. Brown the pork and onions first, then cook everything except the squash on low for 6 hours. Add the squash for the last 1 1/2 to 2 hours.
What do you serve with pork and butternut stew?
Plain rice, creamy polenta or mashed potatoes are good for soaking up the sauce. A simple green salad on the side adds freshness.
How long does it take to make Pork and Butternut Squash Stew with Sage?
About 2 h 25 min in total: 25 min of preparation and 2 h of cooking.
How many calories are in Pork and Butternut Squash Stew with Sage?
About 500 kcal per serving, with 34 g of protein, 31 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 500 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 31 g |
| Fat | 27 g |
| Fiber | 5 g |
| Sugar | 14 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
