Best Butternut Harvest Stew Recipes

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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