PORK AND BUTTERNUT SQUASH RECIPES RECIPES

EASY ONE-PAN PORK AND SQUASH DINNER RECIPE | ALLRECIPES

Easy One-Pan Pork and Squash Dinner Recipe | Allrecipes image

This quick and easy one-pan pork tenderloin and roasted butternut squash will have your weeknight dinner done in no time and hassle free!

Provided by Fioa

Categories Meat and Poultry Pork Pork Tenderloin Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

cooking spray
3 tablespoons olive oil, divided
2 tablespoons honey
2 teaspoons salt, divided
2 teaspoons dried sage, divided
1 teaspoon ground black pepper, divided
1 pork tenderloin
5 cups (1-inch) cubes peeled, seeded butternut squash
2 Granny Smith apples, cut into 1-inch wedges
1 white onion, cut into 1/2-inch slices

Steps:

Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 358 calories, CarbohydrateContent 44.5 g, CholesterolContent 49.1 mg, FatContent 13 g, FiberContent 6.4 g, ProteinContent 20.3 g, SaturatedFatContent 2.3 g, SodiumContent 1211.9 mg, SugarContent 22.1 g

PORK AND BUTTERNUT SQUASH STEW RECIPE | MYRECIPES

Pork and Butternut Squash Stew Recipe | MyRecipes image

Warm up a cold winter's night with a steaming bowl of stew and crusty bread from the oven. Bright orange squash and dark green kale add more than just color to this soup—these winter-garden veggies also add plenty of vitamins and fiber.

Provided by MyRecipes

Total Time 59 minutes

Prep Time 20 minutes

Cook Time 39 minutes

Yield 8 servings (serving size: 1 1/2 cups)

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1 pound boneless pork loin, trimmed and cut into 3/4-inch cubes
½ teaspoon salt
¾ teaspoon freshly ground black pepper, divided
1?½ cups chopped onion
1 teaspoon ground coriander
2 garlic cloves, minced
6 cups coarsely chopped fresh kale (about 1 pound)
5 cups cubed peeled butternut squash (about 2 1/4 pounds)
2 tablespoons tomato paste
3 (14-ounce) cans fat-free, less-sodium chicken broth
1 (14 1/2-ounce) can diced tomatoes, un-drained

Steps:

Heat oil in a large Dutch oven over medium heat. Add pork, salt, and 1/2 teaspoon pepper; cook 9 minutes or until pork is browned, stirring occasionally. Remove pork from pan; set aside.
Add onion to pan; sauté 5 minutes or until tender. Add coriander and garlic; sauté 1 minute. Return pork to pan. Add remaining 1/4 teaspoon pepper, kale, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.

Nutrition Facts : Calories 212 calories, CarbohydrateContent 30 g, CholesterolContent 32 mg, FatContent 4.2 g, FiberContent 5.6 g, ProteinContent 17.4 g, SaturatedFatContent 1.1 g, SodiumContent 658 mg

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PORK AND SQUASH STEW RECIPE | ALLRECIPES

Hearty, savory winter stew.
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Reviews 4.4
Total Time 1 hours 25 minutes
Category Soups, Stews and Chili Recipes, Stews, Pork
Calories 303.7 calories per serving

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Total Time 55 minutes
Category Dinner
Calories 469 calories per serving

Heat the oven to 220C/200C fan/gas 7. For the cobbler topping, put the flour in a bowl and stir in the baking powder. Combine the oil and yogurt, then stir that into the flour. Bring the mix together into a dough using a cutlery knife. Knead very lightly on a clean work surface, then form into a sausage shape about the width of a large cucumber. Slice evenly into six rounds and arrange on top of the goulash. Brush with a little milk to glaze, if you like, and scatter over a pinch of caraway seeds. Bake for 15-20 mins until golden and cooked – you can tell by lifting one to see if the mixture has set beneath. Serve with the cooked cabbage on the side, if you like.

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Calories 690 calories per serving

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