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Easy pork & squash casserole
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A quick to prepare winter warmer.
2 tbsp essential Waitrose Sunflower Oil
500g pack essential Waitrose British Pork Diced Shoulder
1 essential Waitrose Onion, chopped
200g butternut squash, diced
1 large essential Waitrose Carrot, sliced
500ml vegetable stock
1. Preheat the oven to 180°C, gas mark 4. Heat 1 tbsp of oil in a large flameproof casserole dish. Add the pork, cutting any larger pieces in half to ensure even cooking. Fry the pork for 5 minutes to brown and seal. Remove the pork with a slotted spoon and set aside.
2. Fry the onion, squash and carrot in the remaining tbsp of oil in the pan for 5 minutes. Pour in the vegetable stock, bring to the boil and simmer for 2–3 minutes, uncovered.
3. Remove the dish from the heat, return the pork and season to taste. Cover and place in the oven for 35 minutes or until tender. Serve with mashed potato.
Typical values per serving:
27.7g protein, 2.2g fibre