Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Pork and Butternut Squash Stew Tips, FAQ & printable recipe

Name: Slow Cooker Pork and Butternut Squash Stew
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2 lb pork shoulder, cut into large cubes; 2 cups butternut squash, peeled and cubed; 1 tsp dried sage; 1 tsp garlic powder; 2 cups chicken broth

By Clara Weller · Oct 12, 2026

A close-up of a steaming bowl of pork and butternut squash stew with visible chunks of tender meat.

Prep: 15 min
Cook: 8 h
Total: 8 h 20 min
Serves: 6

Includes 5 min resting

Tips for success

For a more complex flavor profile, you can sear the pork cubes in a hot skillet with a small amount of oil until browned on all sides before placing them into the slow cooker.

While this adds a small amount of prep time, it creates a deeper, roasted flavor in the final stew. This step is optional but highly recommended if you have the extra time to dedicate to the preparation phase.

If you find that the stew is lacking a bit of brightness, a small squeeze of fresh lemon juice or a dash of apple cider vinegar stirred in right before serving can help cut through the richness of the pork.

This small addition can make a significant difference in the balance of the dish, highlighting the sweetness of the butternut squash while providing a clean, vibrant finish to each spoonful.

Variations

Spicy Pork and Squash: Add one teaspoon of crushed red pepper flakes or a dash of cayenne powder when adding the garlic powder to introduce a subtle, warming heat that complements the sweetness of the squash.
Root Vegetable Medley: Substitute half of the butternut squash with peeled and cubed parsnips or carrots to add a different texture and a slightly earthier flavor profile to the finished stew.

Storage and make-ahead

Fridge: Store in an airtight container for up to 3 days in the refrigerator.
Freezer: Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat until heated through, stirring occasionally to prevent sticking.

Store any leftovers in an airtight container in the refrigerator for up to three days. When cooling the stew for storage, do not leave it out at room temperature for more than two hours.

Transfer it to the refrigerator promptly to ensure food safety. If you have a large amount, divide it into smaller containers so it cools down more quickly, which helps maintain the quality and safety of the food during the storage period.

This stew is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. Prepare the dish as instructed, let it cool completely, and then store it in the refrigerator.

When you are ready to eat, simply reheat it gently on the stove over low heat. It makes for an effortless lunch or dinner the next day, and the texture of the pork often becomes even more tender after reheating.

Serving ideas

Serve this stew hot in shallow bowls to showcase the beautiful colors of the squash and pork. It pairs exceptionally well with a side of crusty bread or a simple green salad to balance the heartiness of the meal. Because the stew is quite rich, a light, acidic side dish helps to cleanse the palate and makes the dining experience more enjoyable.

If you wish to add a bit of texture, consider garnishing the bowls with a few toasted pumpkin seeds or a sprinkle of fresh, chopped sage leaves. These small additions provide a pleasant crunch and a pop of color that elevates the presentation of the dish. Serve immediately while the stew is steaming to ensure the best possible texture and flavor for your guests or family members.

Frequently asked questions

Can the pork be replaced with another protein?

Yes, pork loin or chicken thighs can be used as alternatives. Keep in mind that chicken thighs will cook faster than pork shoulder, so you should monitor the cooking time to ensure they do not become overcooked or dry.

Why is it important to layer the ingredients?

Layering ensures that the ingredients cook at the appropriate rate. The pork at the bottom benefits from the longer cooking time and direct heat, while the squash on top cooks gently in the steam, which prevents it from becoming mushy.

Is it necessary to brown the meat first?

Browning the meat is optional. While it adds a deeper, more complex flavor through the Maillard reaction, the stew will still be delicious and tender without this extra step if you are short on time.

Recipe card

Slow Cooker Pork and Butternut Squash Stew

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 6

Ingredients

2 lb pork shoulder, cut into large cubes
2 cups butternut squash, peeled and cubed
1 tsp dried sage
1 tsp garlic powder
2 cups chicken broth

Instructions

Place the cubed pork shoulder into the base of the slow cooker, ensuring the pieces are evenly distributed to allow for uniform cooking throughout the process.
Layer the butternut squash cubes directly over the pork. Sprinkle the sage and garlic powder evenly across the squash to ensure the flavors permeate the entire dish as it cooks.
Pour the broth over the ingredients. Cover and cook on low for 8 hours. Before serving, verify the internal temperature of the pork reaches 145°F (63°C). Let the meat rest for at least 5 minutes before serving.

Estimated nutrition per serving

Calories: 420
Protein: 28.5 g
Carbohydrates: 18 g
Fat: 25 g
Fiber: 3 g
Sugar: 4.5 g
Sodium: 680 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.