Pork & Winter Squash

Makes 8
Prep 20 m
Cook 12 m
Bake 45 m



  1. 1 of 6 Heat oven to 375 degrees F. Coat shallow 3-quart rectangular casserole with nonstick cooking spray.
  2. 2 of 6 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. 3 of 6 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. 4 of 6 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. 5 of 6 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. 6 of 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.
Nutrition Information for Pork & Winter Squash
Servings Per Recipe: 8
Per Serving: 7 g fiber, 288 mg sodium, 33 g pro., 76 g carb., 549 kcal cal., 4 g sat. fat, 13 g Fat, total, 71 mg chol.