Winter squash season is already here, and there are so many options to choose from like; Acorn, Hubbard, Delicata and of course, Butternut. Butternut Squash is probably the squash most people are familiar with and you can buy it already diced up for you in most grocery stores, which is a real time saver for during the week. However, what makes these squash so enticing, is the natural sweetness they release into any recipe, turning soups and stews into a delightful meal.
Pork Loin is a very lean cut of meat and dices up nicely to toss into stews. The meat becomes tender over time with a slight chew, which is a preferable contrast when floating around in the same dish with some saucy softened winter squash and beans.
This recipe is a quick weeknight meal because you can make the entire stew in less than a half an hour. It has everything you need; protein, vegetables and good carbs – truly a one-bowl wonder.
10 ounces pork loin, diced
1 red onion, diced
1 clove garlic, minced
2 teaspoons cumin
1 teaspoon smoked paprika
1 teaspoon onion powder
1 1/2 teaspoons salt
pinch of red pepper flakes
1 tablespoon all-purpose flour
14 ounce can diced tomatoes
2 cups butternut squash, diced
14 ounce can pinto beans, drained
fresh oregano of top, optional
- In a medium pot, add 2 teaspoons oil and place over medium heat. Add pork and saute until browned, about 3 minutes. Add onion and garlic and continue to cook for 2 minutes. Add cumin, paprika, onion powder, salt and red pepper flakes and stir. Cook for 1 minute, while continuing to stir.
- Add flour and stir to into stew, about 1 minute. Add tomatoes and stir to combine. Add squash and beans and stir. Turn heat to low and cover with lid a jar. Cook stew for 20, or until squash is fork tender.
- Remove from heat and ladle into bowls. Top with oregano. Enjoy!