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Pork and Butternut Squash Casserole

Pork and Butternut Squash Casserole

Brought to you by: Bonne Maman
    6 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 6

A real hearty dish for an autumnal evening - or perfect for a Halloween party served in small bowls with hunks of fresh bread.
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  • 2 tbsp plain flour
  • 1 large pinch dried chilli flakes
  • 900g shoulder of pork
  • 6 tbsp vegetable oil
  • 1 onion , chopped
  • 1 garlic clove, sliced
  • 2 carrots , peeled and sliced
  • 1 butternut squash , peeled and sliced
  • 300ml chicken stock
  • 3 tbsp Bonne Maman Peach Conserve
  • 3 tbsp fresh coriander, chopped
  • 1 pinch salt , to season
  • 1 pinch ground black pepper , to season


Step 1

Preheat the oven to 150C/130 Fan/Gas 2.

Step 2

Mix together the flour with some salt, pepper and the chilli flakes and use your fingers to rub all over the pork.

Step 3

Place half the vegetable oil in a large cast-iron casserole and brown the meat in batches over a high heat. Remove the meat from the pan with a slotted spoon, add the remaining oil, then fry the onion until softened. Add the garlic and continue cooking for 1 minute.

Step 4

Return the meat to the pan and add the carrots and the squash. Add the stock and bring to the boil.

Step 5

Transfer to the centre of the preheated oven for 2 - 2 1/2 hours or until the meat is very tender.

Step 6

Remove from the oven, stir in the conserve and then adjust the seasoning. Stir in the fresh coriander and serve straight away.

Step 7

Tips: The casserole can be cooked up to 1 day ahead. Cool and keep chilled. When ready to use, bring the casserole to the boil on the hob and simmer very gently until piping hot. The casserole is delicious served on a bed of browned basmati rice. Mix together equal quantities of Bonne Maman Peach Conserve and mango chutney to accompany the casserole.

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