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Butternut squash pork

Have you ever imagined fall without pumpkins and butternut squash? Nooop! Few days ago, a friend of mine suggested that I should definitely try this crockpot with butternut squash and pork which is considered a great, comforting dish in her country of origin, Cyprus. And it was absolutely yummy!


  • 600 grams pork neck cut into big chunks
  • 4 large potatoes
  • 500 grams peeled pumpkin or butternut squash
  • 1 teacup orange juice
  • 1/4 teacup olive oil
  • 1/2 teaspoon sweet chili powder
  • 3-4 rosemary twigs
  • Salt, pepper


Peel the potatoes and cut them into large chunks. Cut the butternut squash into large chunks as well.

Put all the ingredients in the crock pot. Cover the crock pot with its lid and cook, in a preheated oven at 200 degrees Celsius, for approximately 2 hours.


For more pumpkin recipes check out my fellow food blogers’ recipes:

Eugenia from EatYourSelfGreek made aubergines with pumpkin and smoked anchovies
Evi from TheHealthyCook made spicy pumpkin with almond kinoa


Written by Evina

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