Pork, Butternut Squash Skillet Dinner

I know I’m in a rut, but we have so many winter squash and so little time to eat them all.

We haven’t even eaten half of them yet.

Maybe next year I can exercise some restraint and not plant so many.

But I say that every year…..

Pork, Butternut Squash Skillet Dinner

Total time: 40 minutes


  • 10oz (300gr) pork tenderloin or boneless chops, cut into bite-size pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups butternut squash, cut into bite-size pieces
  • 1/2 green pepper, chopped
  • 1/3 cup Greek olives, pitted and chopped
  • 1 preserved lemon, pulp removed, rinds sliced
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp ginger
  • 2oz (60gr) feta, crumbled
  • 1 tbs olive oil
  • 1 cup (8oz, 240ml) chicken stock
  • 1 tbs cornstarch (Maizena, corn flour) dissolved in 2 tbs water
  • Brown Rice:
  • 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
  • 1 cup (8oz, 240ml) chicken stock

Pork Skillet


  • Brown Rice:
  • Cook rice according to package instructions.
  • Pork and Vegetables:
  • Heat olive oil in large nonstick skillet.
  • Add onions, peppers to skillet and sauté 5 minutes.
  • Add garlic, pork, and sauté until pork is browned, 5 minutes longer
  • Add chicken stock, squash, spices, cover and simmer 15 minutes, until squash is tender.
  • Add olives, lemon and bring to a hard simmer
  • Add cornstarch mixture and stir until thickened.
  • Remove from heat and stir in feta.
  • Serve over rice.

Print Recipe

I can’t call this a Moroccan dish as it’s made with pork….. but it’s close.

And that’s it for this day – I just discovered that my phone isn’t working….

That requires my immediate attention.

And, as I typed that,  I got nose-nudged by two large dogs.

Apparently they also require my immediate attention.

I require a glass of wine.

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