Pork squash stew is an easy-to-make, hearty stew made with browned pork, onion, fresh squash, and beans simmered in a sweet seasoned tomato sauce.

Pork and squash stew in a white pot with a wood spatula. A bowl of green beans, an acorn squash and some crackers surround the bowl.

Pork Butternut Squash Stew

I love the textures, colors, and sweet squash flavor of this inexpensive stew. It makes plenty of leftovers for a perfect healthy lunch.

The prep and process for this recipe is straightforward. First, the pork pieces are browned with onion. Next, squash, white beans, green beans, are mixed with broth and tomato sauce. Everything is ready in 20 minutes.

Pork is an excellent alternative to using beef in your stew. Grab a couple of packs of pork stewing cubes from the store and you’re ready to go.

Recipe Ingredients

1 cup chopped white onions
¾ lb pork chops - cut into bite-size cubes
1 can tomato sauce
2 cups broth
1 can white beans - drained and rinsed
1 acorn squash - peeled, seeded, and cut into 1-inch chunks
½ tsp ground sage
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp ground black pepper
¼ tsp dried parsley
2 bay leaves
1 ½ cups frozen green beans - chopped

Four overhead images in one: 1. Onions in white pot. 2. Raw Pork added to pot. 3. Pork and onions cooked in pot. 4. Pork and onions in strainer.

How To Make Pork and Squash Stew

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Heat a small amount of cooking oil over medium-high heat. Sautee 1 cup of chopped white onion until it turns translucent. About 1-2 minutes.

STEP 2: Add ¾ lb chopped pork chops and brown on all sides.

STEP 3: Transfer the pork and onion to a strainer to remove excess liquid and set aside for now.

Three images showing steps to make acorn squash including squash sliced in half with seeds scooped out. Squash skin cut off with vegetable peeler and a knife. And chopped squash on the counter with a knife.

STEP 4: Wash the acorn squash, then slice it in half. Use a spoon to scoop out the inside seeds and strings. Use a vegetable peeler to remove the green skin. Carefully use a knife to remove the skin in the grooves. Chop the squash into bite-sized cubes.

Four overhead images in one: 1. All ingredients minus pork and green beans are added to pot. 2. Ingredients are mixed. 3. Pork and green beans are added. 4. All ingredients are mixed.

STEP 5: In the same pot, add 1 acorn squash, 1 can tomato sauce, 2 cups broth, 1 can white beans, ½ tsp ground sage, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp dried parsley, 2 bay leaves, ½ tsp salt, and ¼ tsp ground black pepper. Bring to a boil, then reduce to let simmer for 15-20 minutes.

STEP 6: Stir in pork, onion, and 1 ½ cups frozen green beans, heat through for 1-2 minutes. Scoop into bowls. Serve and enjoy!

Recipe Tips

Use pre-cut pork stewing cubes to help save time. However, some of these cubes can still be quite large. I like to cut them down to bite-sized pieces as I add to the pot.
For faster prep, buy ¾ lb of pork stewing cubes that will be chopped and ready to go. Regular pork chops can also be used and cut into small bite-size cubes.
Overcooked pork can be tough and dry. Avoid this by removing it from the pot as soon as all sides of the pork are no longer pink.
If you're short on time, swap fresh squash for frozen chopped squash. Butternut squash will also work for this recipe.
Fresh, frozen, or canned green beans will work for this recipe. I used frozen French-style green beans.

How to store leftovers

Refrigerate - This stew can be stored in an airtight container in the fridge for up to 5 days. I also like to store my stews in large 8 qt mason jars. They take up less space and can also be frozen.
Freezer - Freeze this soup for up to 6 months in mason jars or a silicone freezing tray. Once frozen, remove from the tray and place in a large freezer bag.
Reheat - Reheat in the microwave for 2-3 minutes, or in a pot on the stove until thoroughly heated.

Pork and Squash Stew

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: 6 servings

Ingredients

1 cup chopped white onions
¾ lb pork chops - cut into bite-size cubes
1 can tomato sauce - 398 ml
2 cups broth
1 can white beans - 19 oz
1 acorn squash - peeled, seeded, and cut into 1-inch chunks
½ tsp ground sage
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp ground black pepper
¼ tsp dried parsley
2 bay leaves
1 ½ cups frozen green beans - chopped

Instructions

Heat a small amount of cooking oil over medium-high heat. Sautee 1 cup of chopped white onion until it turns translucent. 1-2 minutes.
Add ¾ lb chopped pork chops and brown on all sides.
Transfer the pork and onion to a strainer to remove excess liquid and set aside for now.
Wash the acorn squash, then slice it in half. Use a spoon to scoop out the inside seeds and strings. Use a vegetable peeler to remove the green skin. Carefully use a knife to remove the skin in the grooves. Chop the squash into bite-sized cubes.
In the same pot, add 1 acorn squash, 1 can tomato sauce, 2 cups broth, 1 can white beans, ½ tsp ground sage, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp dried parsley, 2 bay leaves, ½ tsp salt, and ¼ tsp ground black pepper. Bring to a boil, then reduce to let simmer for 15-20 minutes.
Stir in pork, onion, and 1 ½ cups frozen green beans, heat through for 1-2 minutes. Scoop into bowls. Serve and enjoy!

Recipe Notes:

This stew can be stored in an airtight container in the fridge for up to 5 days.

Nutrition Info

The nutritional information provided is an estimate and is per serving.

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Pork Squash Stew