Pork & Winter Squash

Pork & Winter Squash
Servings: 8 Prep 20 mins Cook 12 mins Bake 375°F 45 mins


  • 8 boneless pork loin chops (1-inch thick, about 2-1/2 pounds total)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 1/2 teaspoons chopped fresh rosemary
  • 2 butternut squash (3 pounds total), peeled, seeded and cut into 1-inch pieces
  • 2 packages (6 ounces each) long-grain white-and-wild rice mix (1-1/2 cups)
  • 1 1/2 cups dry white wine
  • 1/2 cup water
  • 1 cup dried sweetened cranberries
  • 2 navel oranges
  • 1/3 cup packed light-brown sugar

Make It

1. Heat oven to 375 degrees F. Coat shallow 3-quart rectangular casserole with nonstick cooking spray.

2. Season both sides of pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In large skillet, heat oil over medium-high heat. Add pork; saute 3 minutes per side. Remove to platter.

3. In same skillet, add onion, garlic, rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper; saute until softened, about 3 minutes. Remove half of onion mixture to large bowl. Add squash to bowl; toss to mix.

4. Discard seasoning packets from rice mix, if a packet is included. Add rice to skillet; saute 1 minute. Add wine, water and 1/2 cup dried cranberries. Bring to boiling. Remove from heat; transfer rice mixture to prepared casserole.

5. Arrange pork chops on top of rice mixture, pressing slightly to submerge. Arrange butternut squash pieces on top. Remove peel and white pith from oranges; cut oranges into sections. Arrange orange sections and remaining dried cranberries on top of squash. Sprinkle brown sugar over all. Cover with foil.

6. Bake in 375 degrees F oven for 45 minutes or until pork, rice and squash are tender (pork should register 160 degrees F on instant-read thermometer). Makes 8 servings.

Make Ahead Tip

  • Let the baked casserole cool. Refrigerate, covered, for up to a day. To reheat, let casserole come to room temperature, about 30 minutes. Heat oven to 350 degrees F. Drizzle 1/2 cup orange juice around edges of casserole. Cover casserole with foil. Bake in 350 degrees Foven until heated through, about 1-1/4 hours.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 549, Fat, total (g): 13, chol. (mg): 71, sat. fat (g): 4, carb. (g): 76, fiber (g): 7, pro. (g): 33, sodium (mg): 288, Percent Daily Values are based on a 2,000 calorie diet.