Butternut Squash, Quinoa, and Pork Stew {& a Menu}

Last week, I made Cheesy Cavatappi with Butternut Squash and Bacon, which was a big hit with the kids.  But, of course, I had a ginormous butternut squash and about 3 cups of butternut squash leftover from the recipe.  I found the recipe at Cookin’ Canuck, substituting cubed pork loin for the chicken thighs.  Because that’s what I had on hand, y’all.

Everyone devoured the delicious results, and declared it a “keeper” recipe. Enjoy! (And don’t forget to check out our week’s menu under the recipe!)


photo from Cookin’ Canuck

Butternut Squash, Quinoa, and Pork Stew

(adapted slightly from Cookin’ Canuck)

  • 3 to 4 cups cubed butternut squash
  • 4 cups chicken broth
  • 1 1/2 lb. pork loin, in bite-size cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 1/2 tsp kosher salt
  • 4 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 2/3 cup uncooked quinoa
  • 3/4 cup pitted and quartered kalamata olives
  • Freshly ground black pepper, to taste
  • 1/4 cup minced fresh flat-leaf parsley
  1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
  2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
  3. While the squash is cooking, bring the chicken broth to a simmer in a large saucepan set over medium-high heat
  4. Add cubed pork, cover, and cook until pork is cooked through, about 15 minutes.
  5. In a medium skillet, saute the onion until translucent.
  6. Transfer the pork to a plate and allow to cool.
  7. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
  8. Add the sauteed onion, salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
  9. To the saucepan, add tomatoes, butternut squash pieces, and mashed butternut squash. Stir to combine.
  10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
  11. Stir the pork, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
  12. Stir in parsley and serve.

Since this stew takes about an hour to prepare (which isn’t long for a stew which tastes like it simmered for hours!), I made it earlier in the day and reheated it for dinner. The quinoa absorbed some of the liquid, so I added a little more chicken broth to loosen it up a bit. Oh, and it’s important to remove the pork while the quinoa is cooking in the broth, or the pork will become tough.

Our menu this week:

  • Monday: Butternut Squash, Quinoa, and Pork Stew with dessert: Ice Cream with Fresh Peaches
  • Tuesday: Tomato, Mozzarella, and Pesto Panini with Tangy Corn Slaw
  • Wednesday: Superfast Salisbury Steaks, Mashed Potatoes, and Chopped Vegetable Salad
  • Thursday: Three-Cheese Ravioli with Marinara and Light Caesar Salad
  • Friday: Chicken Saltimbocca with Steamed Green Beans and Sauteed Gnocchi


2 thoughts on “Butternut Squash, Quinoa, and Pork Stew {& a Menu}

  1. Sounds yummy! If I can’t stand olives, what would you recommend to sub? I will spend the rest of my day searching the internet for a skillter (step #5, I know it’s a typo, but I love new words as much as I love kitchen gadgets!)

    • If you find a skillter, order me one, too…it sounds like it’s vital to the recipe! I’m not sure on the olives, other than just omitting them…they provide a salty, sharp contrast in the taste…maybe just a squeeze of lemon juice? The squash and quinoa both provide a bit of sweetness, so maybe lemon would balance it. Let me know if that works, or if you just leave the olives out entirely!

I love reading your comments, and I'll very likely reply!