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!)
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
- Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
- Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
- While the squash is cooking, bring the chicken broth to a simmer in a large saucepan set over medium-high heat
- Add cubed pork, cover, and cook until pork is cooked through, about 15 minutes.
- In a medium skillet, saute the onion until translucent.
- Transfer the pork to a plate and allow to cool.
- Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
- Add the sauteed onion, salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
- To the saucepan, add tomatoes, butternut squash pieces, and mashed butternut squash. Stir to combine.
- Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
- Stir the pork, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
- 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