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Pork and Squash Stew

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Nothing beats a warm and comforting bowl of soup! This pork and squash stew is quick and easy to put together.

This recipe uses a variety of vegetables, white beans, pork stewing cubes, and a handful of spices. There are so many textures and colors in a simple tomato-based broth. This stew is a very comforting meal.

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.

Easy, Hearty Stew

  • Pork is an excellent alternative to using beef in your stew. Grab a couple of packs of pork stewing cubes and you’re ready to go.
  • This stew has a mildly sweet flavor thanks to the tomato base and squash.
  • Stew is so comforting on chilly days. Nothing beats a bowl of stew for dinner! Leftovers make the perfect healthy lunch.
  • Serve with a warm crusty baguette or our savory herbed quick bread.
Recipe ingredients on a counter including two packages of raw pork stewing cubes, acorn squash, can of tomato sauce, canned white beans, bowl of frozen beans, glass container of broth, onion and spices.

Recipe Ingredients

PORK: For faster prep, buy ¾ lb of pork stewing cubes which will already be chopped and ready to go. Regular pork chops can also be used and cut into small bite-size cubes.

WHITE BEANS: A can of white navy beans is added to the soup. Black beans, kidney beans or lentils will also work.

SQUASH: Acorn squash is budget-friendly and healthy. It has a mildly sweet taste and is perfect for soups and stews. If you’re short on time, grab a bag of frozen chopped squash and use that instead. Butternut squash will also work for this recipe.

GREEN BEANS: Fresh, frozen or canned green beans will work for this recipe. I used frozen french style green beans.

STEW BASE: Tomato sauce and broth are mixed together to create the base of the stew. Spices include ground sage, garlic powder, onion powder, dried parsley, bay leaves, salt and pepper.

Four images of a white pot showing steps to make the recipe. First has raw pork cubes and onions. Second has white beans, chopped squash, spices and red liquid. Third has cooked pork and green beans on top of soup. Fourth is final soup ingredients all mixed together with a wood spatula.

How To Make Pork and Squash Stew

  1. Saute onions in a pot. Add the pork and brown on all sides. Transfer to a bowl.
  2. Add tomato sauce, broth, white beans, and spices to the pot according to full recipe instructions below. Simmer 15-20 minutes.
  3. Mix in pork and green beans at the end, heating for 2 minutes.
  4. Serve and enjoy!

Pork Cooking Tips

  • Use pre-cut pork stewing cubes to help save time. However, some of these cubes can still be quite large. I prefer to use kitchen scissors to slice any large pieces smaller as I add to the pot.
  • Browning pork is easy. Just add it to a heated pot and cook until all sides are no longer pink. Once all sides turn a white color, the pork is cooked.
  • Overcooked pork can be tough and dry. Avoid this by removing from the pot as soon as all sides of pork are no longer pink.
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.

How To Cut An Acorn Squash

  1. Wash the acorn squash, then slice in half.
  2. Use a metal spoon to scoop out all the inside seeds and strings. Gently scrape the sides to remove any excess.
  3. Use a vegetable peeler to remove larger parts of the green skin. Carefully use a knife to remove the skin in the grooves.
  4. Chop the squash into bite-sized cubes.

Time Saving Tip: If you’re short on time, look for a bag of frozen squash in the freezer section of the grocery store. It’s okay if it’s butternut squash, this will work as well.

Close up of pork and squash stew in a white bowl with a spoon and crackers beside bowl.

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Overhead image of pork and squash stew

Pork and Squash Stew

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings



  • 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.


Calories: 227kcal | Carbohydrates: 30g | Protein: 19g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 1079mg | Potassium: 1137mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1117IU | Vitamin C: 21mg | Calcium: 99mg | Iron: 4mg

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

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