Go Back
Autumn is a time of warmth, comfort, and heartwarming meals that bring family and friends together. One dish that embodies the essence of the season is the Autumn-Spiced Pork and Butternut Casserole. This recipe harmonizes tender pork shoulder with the sweet, nutty flavor of butternut squash, complemented by a medley of warming spices. In this article, we will explore the ingredients, the step-by-step cooking process, and the delightful flavors that make this casserole a must-try for your autumn dining table.

Autumn-Spiced Pork and Butternut Casserole

Warm up your autumn evenings with this delicious Autumn-Spiced Pork and Butternut Casserole. Combining tender pork shoulder with the sweet, nutty flavors of butternut squash and a blend of cozy spices, its the perfect centerpiece for your fall gatherings. Quick to prepare and wonderfully comforting, this dish is sure to become a family favorite. Try it tonight and bring the essence of the season to your table. Save this for later!
Print Recipe Pin Recipe

Ingredients
  

2 lbs pork shoulder, cut into 1-inch cubes

1 medium butternut squash, peeled and diced

1 large onion, chopped

3 cloves garlic, minced

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground cumin

1/2 tsp smoked paprika

1/4 tsp cayenne pepper (optional, for heat)

1 can (14 oz) diced tomatoes, undrained

2 cups chicken or vegetable broth

2 tbsp olive oil

Salt and pepper to taste

1/4 cup chopped fresh parsley (for garnish)

Instructions
 

Preheat the oven to 350°F (175°C).

    In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Season the pork cubes with salt and pepper and sear them in batches until browned on all sides. Remove the pork and set it aside.

      In the same pot, add the onions and sauté until they become translucent. Add the garlic and cook for another minute until fragrant.

        Stir in the ground cinnamon, nutmeg, cumin, smoked paprika, and cayenne pepper (if using). Cook for about 30 seconds to toast the spices.

          Add the diced butternut squash and stir well to coat with the spices.

            Pour in the can of diced tomatoes along with their juices, and add the chicken or vegetable broth. Mix everything together.

              Return the browned pork to the pot, stir to combine, and bring the mixture to a simmer.

                Cover the pot with a lid and transfer it to the preheated oven. Bake for 1 hour, or until the pork is tender and the squash is cooked through.

                  After baking, remove the casserole from the oven. Check the seasoning and adjust salt and pepper if needed.

                    Garnish with fresh parsley before serving warm.

                      Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 6