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Good for · Lean & light

Pork and Butternut Squash

Lean pork loin with butternut squash and green beans — one of the lighter toppers, with a naturally lower calorie count.

Pork and Butternut Squash topper for dogs

Make it your size

Pick a batch size, or type how much pork you actually have — every ingredient updates.
lb

Ingredients ↻ updated

  • lean pork loin, trimmed
  • butternut squash, cooked soft
  • green beans, cooked soft and chopped
Optional boosters — ask your vet
A calcium source (finely ground eggshell or plain calcium carbonate) and fish oil (EPA+DHA, for skin, coat, and joints) are what owners most often add. At a small topper (around 10% of daily calories) the kibble underneath carries the balance, so they're optional — but the larger the fresh share of the bowl, the more the calcium source matters. Use the amount your veterinarian recommends.

Method

  1. Cook the pork thoroughly — ground pork to 160°F, or a whole loin to 145°F with a 3-minute rest.
    Cool, then dice or shred.
  2. Cook the butternut squash plain until soft.
  3. Steam or boil the green beans until soft, then chop.
  4. Cool everything (refrigerate within 2 hours), combine, add any optional boosters, then portion into containers. Split it into 3–4 day portions — keep this week's in the fridge and freeze the rest once it's fully cooled. See food-safety tips ↓

How much to serve

Keep it to about 10% of your dog's daily calories — the amount vets (Tufts, WSAVA) say you can add over a complete kibble without unbalancing it. Feeding more, up to about a quarter of the bowl? Add a calcium source and check with your vet.

This batch runs ≈10 kcal per tablespoon. Not sure of your dog's numbers? Build your bowl portions it exactly for your dog.

Food safety — please don't skip this

These are the rules that keep a home-cooked topper safe. Figures are from FoodSafety.gov and the FDA.

  • Cook to a safe temperature (use a thermometer): ground beef & pork 160°F; chicken & turkey 165°F; salmon 145°F or until opaque and flaking. Reheat leftovers to 165°F.
  • Cool quickly — into the fridge within 2 hours of cooking (1 hour if your kitchen is above 90°F).
  • Refrigerate at 40°F or below, use within 3–4 days. Split the batch: fridge half, freeze half, thaw midweek.
  • Freeze at 0°F; best quality within about 2–3 months. Thaw in the fridge — never on the counter.
  • Never include foods toxic to dogs: onion, garlic, chives, leeks; grapes/raisins; xylitol; macadamia nuts; excess salt; cooked bones.

Take it with you

Print or download the full recipe card, or drop in your email for a copy — every amount matches the batch size you set above.

Want it portioned exactly for your dog?
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These toppers sit over a complete-and-balanced kibble — around 10% of daily calories for a plain topper, or up to about a quarter of the bowl if you add a calcium source and your vet is on board. They are not a complete diet on their own. Introduce new food gradually and talk to your veterinarian, especially for a puppy, pregnancy, or a health condition. Calorie figures are approximate.

Sources