All-Day (Slow Cooker) Southwestern Butternut Squash and Pork Stew

5
Total Time
7 hr 10 min
Prep
10 min
Cook
7 hr
Serves
4
Difficulty
Easy
Servings can be garnished with chopped cilantro leaves, pickled jalapeño rings and/or low-fat sour cream, if desired*.

Ingredients

uncooked butternut squash

2 pound(s), cubed, peeled and seeded (about 7 cups)**

uncooked lean only pork loin

1 pound(s), center-cut, cubed**

uncooked red onion(s)

½ cup(s), chopped

fat-free reduced sodium chicken broth

½ cup(s)

honey

1½ Tbsp

chili powder

1½ Tbsp

canned green chili peppers

½ cup(s), chopped (one 4 1/2-ounce can)

ground cumin

1 tsp

ground cinnamon

½ tsp

table salt

½ tsp

Instructions

  1. 1. Mix everything In a 5- to 6-quart slow cooker. Cover and cook on low for 7 hours, until squash is tender. Stew will stay well on the slow cooker’s keep-warm setting for up to 3 hours. Serving size: 1 3 /4 cups

Notes

*Could affect SmartPoints value.**Cut the butternut squash and pork into 1-inch chunks so they’ll be evenly sized in the bowls and so they don’t fall apart during the long-cooking.

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