- 1kg shoulder of pork or gigot chops, cut into cubes
- 3 tablespoon rapeseed or olive oil
- 1 large onion, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 4cm piece of ginger, peeled and finely grated
- 1½ tablespoon chipotle paste
- 1 butternut squash, peeled and cut into 2-3cm cubes
- 400g tin of chopped tomatoes
- 400mls stock or water
- Salt and freshly ground black pepper
Pork and Butternut Squash Casserole
6 people
2 h
Nutrition per serving
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kcal654kcal
-
protein39g
-
total fat42g
-
saturates15.3g
-
iron3.5mg
-
carbs32g
Ingredients
- Handful of fresh coriander leaves
- 200mls Greek style yogurt
- 30g pumpkin seeds, toasted
To serve: Rice or mashed potatoes
Pork and Butternut Squash Casserole
- 1kg shoulder of pork or gigot chops, cut into cubes
- 3 tablespoon rapeseed or olive oil
- 1 large onion, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 4cm piece of ginger, peeled and finely grated
- 1½ tablespoon chipotle paste
- 1 butternut squash, peeled and cut into 2-3cm cubes
- 400g tin of chopped tomatoes
- 400mls stock or water
- Salt and freshly ground black pepper
Topping
- Handful of fresh coriander leaves
- 200mls Greek style yogurt
- 30g pumpkin seeds, toasted
To serve: Rice or mashed potatoes
Method
Copy TextPreheat the oven to Gas Mark 4,160°C (350°F).
To cook: Place the pork in a bowl. Mix through 2 tablespoons of the oil and season with a little salt and black pepper. Heat a non-stick frying pan over a medium heat. Add some of the pork and allow to brown for a couple of minutes. Do this in batches until all the pork is browned. As it browns transfer it to an ovenproof casserole dish.
Add a little oil to the pan. Add the chopped onion and cook for a couple of minutes. Then add the garlic and ginger and continue to cook until just beginning to brown. Add the chipotle paste. Stir through. Then add the squash, the tomatoes and the water/stock. Bring to the boil then pour over the meat in the casserole. Stir to mix then place in the oven for 1½ hours. Taste and season as necessary.
To serve: Serve with rice or mashed potatoes. Drizzle some yogurt, some coriander and a handful of toasted pumpkin seeds on each portion.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat the oven to Gas Mark 4,160°C (350°F).
To cook: Place the pork in a bowl. Mix through 2 tablespoons of the oil and season with a little salt and black pepper. Heat a non-stick frying pan over a medium heat. Add some of the pork and allow to brown for a couple of minutes. Do this in batches until all the pork is browned. As it browns transfer it to an ovenproof casserole dish.
Add a little oil to the pan. Add the chopped onion and cook for a couple of minutes. Then add the garlic and ginger and continue to cook until just beginning to brown. Add the chipotle paste. Stir through. Then add the squash, the tomatoes and the water/stock. Bring to the boil then pour over the meat in the casserole. Stir to mix then place in the oven for 1½ hours. Taste and season as necessary.
To serve: Serve with rice or mashed potatoes. Drizzle some yogurt, some coriander and a handful of toasted pumpkin seeds on each portion.
Pork and Butternut Squash Casserole
