This Pork and Butternut Squash Stew is the ultimate comfort food for chilly days. Tender pork shoulder and sweet squash simmer into a velvety, rich broth that tastes even better the next day. It’s a simple, forgiving recipe perfect for a cozy weekend meal.
Nothing beats a great Pork and Butternut Squash Stew. Whether you're a fan of Stew or want to try something from our Chicken Thigh Recipes selection, keep scrolling!
Why You’ll Love This Pork and Butternut Squash Stew
- Ultimate comfort food: Hearty, warming, and deeply satisfying.
- Make-ahead dream: Flavors deepen overnight for easy meals.
- Surprisingly simple: Minimal active prep with maximum reward.
- Incredibly versatile: Adapt with different herbs, potatoes, or greens.
Ingredients & Tools
- 1.5 kg pork shoulder (Boston butt), cut into 3-4 cm chunks
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, sliced into rounds
- 2 celery stalks, diced
- 1 medium butternut squash (about 1.2 kg), peeled and cubed
- 2 tbsp tomato paste
- 120 ml dry white wine (like Sauvignon Blanc)
- 1 litre chicken stock
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Tools: A large, heavy-bottomed pot or Dutch oven (this is key for even heat distribution), a sharp knife, and a sturdy wooden spoon.
Notes: Use a well-marbled pork shoulder for tenderness, and don’t skip browning the pork for deep flavor.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 32 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 2 hours 15 minutes | Total Time: 2 hours 40 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your pork. Pork shoulder (also called Boston butt) is the best cut for stewing. It has a good amount of intramuscular fat that breaks down during the long cooking process, resulting in incredibly tender, flavorful meat. Avoid lean cuts like pork loin, which will become dry and tough.
- Don’t rush the sear. When browning the pork, give it space! Crowding the pot will steam the meat instead of creating a beautiful, caramelized crust. Work in batches if you need to—it’s worth the extra few minutes for that deep, rich flavor base.
- Peeling butternut squash made easy. If you find a whole squash intimidating, look for pre-cubed butternut squash in the refrigerated section of your grocery store. It’s a fantastic time-saver. Otherwise, a sharp vegetable peeler and a stable cutting board are your best friends.
- The wine matters. A dry white wine like Sauvignon Blanc or Pinot Grigio adds a necessary touch of acidity that brightens the rich stew. If you prefer not to cook with alcohol, you can substitute it with an additional 120 ml of chicken stock and a squeeze of fresh lemon juice at the end.
How to Make Pork and Butternut Squash Stew
Step 1: Pat the pork chunks completely dry with paper towels—this is the secret to getting a proper sear. Season generously on all sides with salt and pepper. Heat the olive oil in your large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, add the pork and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer the browned pork to a clean plate and set aside.
Step 2: Reduce the heat to medium. In the same pot, you’ll notice all those delicious browned bits (the fond) stuck to the bottom. Add the diced onion, carrots, and celery. Sauté for about 6-8 minutes, stirring occasionally and scraping the bottom of the pot with your wooden spoon, until the vegetables have softened and the onions are translucent. Add the minced garlic and cook for another minute until fragrant.
Step 3: Push the vegetables to the side of the pot and add the tomato paste to the cleared space. Let it cook for about a minute, stirring, until it darkens slightly and smells sweet. This quick cook really deepens its flavor. Pour in the white wine to deglaze the pot, using your spoon to scrape up all the flavorful fond from the bottom. Let the wine simmer and reduce by about half.
Step 4: Return the seared pork and any accumulated juices back to the pot. Add the cubed butternut squash, chicken stock, bay leaves, dried thyme, and smoked paprika. Give everything a good stir to combine. Bring the stew to a lively simmer, then immediately reduce the heat to low.
Step 5: Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let the stew simmer gently for 1 hour and 30 minutes to 2 hours. You’ll know it’s ready when the pork is fork-tender and practically falls apart when pressed, and the butternut squash has softened and begun to break down slightly, naturally thickening the broth.
Step 6: Once the stew is done, taste it and adjust the seasoning with more salt and pepper as needed. The flavors should be rich, savory, and well-balanced. Remove and discard the bay leaves. For serving, ladle the hot stew into deep bowls and garnish with a generous sprinkle of fresh, chopped parsley to add a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reviving: Reheat gently on stove, stir occasionally; thin with broth if needed.
Serving Suggestions
Complementary Dishes
- Crusty, buttered bread — Essential for sopping up every last bit of the delicious, velvety broth. A sourdough boule or a simple baguette works perfectly.
- Creamy polenta or mashed potatoes — The soft, pillowy texture creates a wonderful base for the hearty stew, making each bite even more comforting.
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens provide a refreshing contrast that cuts through the richness of the stew beautifully.
Drinks
- A medium-bodied red wine — A Grenache or a Pinot Noir has enough fruit and acidity to complement the savory pork and sweet squash without overpowering the dish.
- A crisp, malty lager — The clean, refreshing bubbles and slight bitterness are fantastic for cleansing the palate between rich, hearty spoonfuls.
- Sparkling apple cider — A non-alcoholic option that echoes the autumnal sweetness of the squash and adds a festive, fizzy lift.
Something Sweet
- Warm apple crumble with vanilla ice cream — The cozy, spiced apples and cold cream are a classic, comforting follow-up that feels just right after a savory stew.
- Dark chocolate pots de crème — Intensely chocolatey and silky smooth, this rich dessert provides a sophisticated yet simple ending to the meal.
- Pear and ginger cake — The gentle spice of ginger and the soft sweetness of pear continue the warm, autumnal theme in a delightful way.
Top Mistakes to Avoid
- Mistake: Not drying the pork before searing. Any surface moisture will create steam and prevent the meat from developing that crucial, flavorful brown crust. Pat it thoroughly with paper towels—it makes all the difference.
- Mistake: Adding the squash too early. If you add the butternut squash at the very beginning with the pork, it will completely disintegrate into mush by the time the meat is tender. Adding it after the pork has started to cook ensures it softens perfectly without turning to soup.
- Mistake: Boiling the stew instead of simmering. A gentle simmer is key to tenderizing the pork without making it tough. A rolling boil will cause the meat to seize up and the vegetables to break down too quickly. Keep the heat low and patient.
- Mistake: Skipping the deglazing step. All those browned bits at the bottom of the pot after searing are pure flavor gold. Deglazing with wine (or stock) is how you incorporate that depth into your sauce. Don’t leave it behind!
Expert Tips
- Tip: Make it a day ahead. Stews are famously better the next day. The flavors have time to marry and intensify. Simply cool it completely, store it in the fridge overnight, and gently reheat it on the stove when you’re ready to serve.
- Tip: Use an ice cream scoop for the squash. Peeling and cubing a whole butternut squash can be a chore. A pro hack is to slice it in half lengthwise, scoop out the seeds with a sturdy ice cream scoop, and then proceed to peel and cube—it’s much easier and safer.
- Tip: Thicken it up if you like. If you prefer a thicker, gravy-like consistency, you can mash a few pieces of the cooked squash against the side of the pot at the end, or create a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold stew liquid and stirring it back in. Let it simmer for a few minutes to thicken.
- Tip: Add greens for a nutritional boost. Stir in a few large handfuls of chopped kale or spinach during the last 10 minutes of cooking. They’ll wilt perfectly into the stew and add a lovely pop of color and freshness.
FAQs
Can I make this Pork and Butternut Squash Stew in a slow cooker?
Absolutely! Follow the steps to sear the pork and sauté the vegetables in a skillet on the stove first—this step is too important for flavor to skip. Then, transfer everything to your slow cooker, add the remaining ingredients (except the parsley), and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The pork should be fall-apart tender.
How should I store and reheat leftovers?
Let the stew cool to room temperature before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat gently in a pot on the stove over medium-low heat, stirring occasionally, until piping hot. You can also reheat single portions in the microwave, stirring every 60 seconds. The stew also freezes beautifully for up to 3 months.
My stew is a bit too thin. How can I fix it?
No worries, this is an easy fix! The simplest way is to take the lid off and let the stew simmer uncovered for an additional 15-20 minutes, which will allow some of the liquid to evaporate. Alternatively, you can mash some of the squash directly in the pot to thicken the broth naturally, or use the cornstarch slurry method mentioned in the expert tips.
Can I use a different type of squash or sweet potato?
Of course! This recipe is very adaptable. Sweet potato would be a fantastic substitute—just cube it the same way. You could also use other winter squashes like acorn squash or kabocha. Just keep in mind that cooking times might vary slightly depending on the density of the squash you choose.
Is it normal for the pork fat to separate and sit on top?
Yes, this can happen, especially if you’re using a well-marbled cut of pork shoulder. As the stew cools, the rendered fat will often rise to the surface. You can easily skim most of it off with a spoon before reheating if you prefer a leaner stew. Personally, I think a little bit adds to the flavor, but it’s entirely up to your preference!
Pork And Butternut Squash Stew
Make the best Pork and Butternut Squash Stew with this easy recipe. Tender pork and sweet squash in a rich, velvety broth. Get the cozy recipe now!
Ingredients
For the Ingredients
-
1.5 kg pork shoulder (Boston butt, cut into 3-4 cm chunks)
-
2 tbsp olive oil
-
1 large yellow onion (diced)
-
4 cloves garlic (minced)
-
2 medium carrots (sliced into rounds)
-
2 stalks celery (diced)
-
1 medium butternut squash (about 1.2 kg, peeled and cubed)
-
2 tbsp tomato paste
-
120 ml dry white wine (like Sauvignon Blanc)
-
1 litre chicken stock
-
2 bay leaves
-
1 tsp dried thyme
-
1 tsp smoked paprika
-
Salt and freshly ground black pepper (to taste)
-
Fresh parsley (chopped, for garnish)
Instructions
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Pat the pork chunks completely dry with paper towels—this is the secret to getting a proper sear. Season generously on all sides with salt and pepper. Heat the olive oil in your large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, add the pork and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer the browned pork to a clean plate and set aside.01
-
Reduce the heat to medium. In the same pot, you’ll notice all those delicious browned bits (the fond) stuck to the bottom. Add the diced onion, carrots, and celery. Sauté for about 6-8 minutes, stirring occasionally and scraping the bottom of the pot with your wooden spoon, until the vegetables have softened and the onions are translucent. Add the minced garlic and cook for another minute until fragrant.02
-
Push the vegetables to the side of the pot and add the tomato paste to the cleared space. Let it cook for about a minute, stirring, until it darkens slightly and smells sweet. This quick cook really deepens its flavor. Pour in the white wine to deglaze the pot, using your spoon to scrape up all the flavorful fond from the bottom. Let the wine simmer and reduce by about half.03
-
Return the seared pork and any accumulated juices back to the pot. Add the cubed butternut squash, chicken stock, bay leaves, dried thyme, and smoked paprika. Give everything a good stir to combine. Bring the stew to a lively simmer, then immediately reduce the heat to low.04
-
Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let the stew simmer gently for 1 hour and 30 minutes to 2 hours. You’ll know it’s ready when the pork is fork-tender and practically falls apart when pressed, and the butternut squash has softened and begun to break down slightly, naturally thickening the broth.05
-
Once the stew is done, taste it and adjust the seasoning with more salt and pepper as needed. The flavors should be rich, savory, and well-balanced. Remove and discard the bay leaves. For serving, ladle the hot stew into deep bowls and garnish with a generous sprinkle of fresh, chopped parsley to add a pop of color and freshness.06
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