Pork & Butternut Squash Stew

As with everything, use the best ingredients you can find…it will make all the difference in the flavor of your finished dish!


  • 2 lb. boneless pork shoulder, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 3 Tbs. olive oil
  • 1 yellow onion, diced
  • 1 1/2 tsp. minced garlic
  • 1 tsp. minced fresh ginger
  • 2 tsp. chicken demi-glace
  • 2 tsp. tomato paste
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground coriander
  • 1/8 tsp. freshly grated nutmeg
  • 1/8 tsp. ground cloves
  • 1/4 tsp. red pepper flakes
  • 1 1/2 Tbs. cider vinegar
  • 3 Tbs. applesauce
  • 9 oz. canned diced tomatoes with juices (San Marzano or Pomi)
  • 1 lb. peeled and diced (3/4-inch dice) butternut squash
  • 2 tsp. chopped fresh sage, plus leaves for garnish
  • 4 tsp. chicken stock concentrate mixed with 2 cups water, or 2 cups chicken stock (use the best quality you can find)


  1. Preheat an oven to 325°F.
  2. Season the pork with salt and black pepper. In a 3 1/2-quart Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil.
  3. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Transfer to a plate.
  4. Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes.
  5. Add the garlic, ginger, demi-glace, tomato paste, cinnamon, coriander, nutmeg, cloves and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute.
  6. Add the vinegar, applesauce, tomatoes with their juices, sage, stock and pork.
  7. Bring to a boil and season with salt and pepper. Cover the pot and transfer the pot to the oven and cook until the 1 hour.
  8. Remove pot from oven, add cubed squash and cook for an additional 1-1/2 hours until pork and squash are fork tender.
  9. Skim any excess fat off the sauce, adjust salt and pepper if necessary. Serve the stew over mashed potatoes and garnish with parsley or sage leaves.


Adapted From | William Sonoma