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Spicy Pork and Butternut Squash Ragu

Total Time

Prep: 20 min. Cook: 5 hours

Makes

10 servings

This recipe is a marvelously spicy combo that's perfect for cooler fall weather and satisfying after a day spent outdoors. —Monica Osterhaus, Paducah, Kentucky
Spicy Pork and Butternut Squash Ragu Recipe photo by Taste of Home

Ingredients

  • 2 cans (14-1/2 ounces each) stewed tomatoes, undrained
  • 1 package (12 ounces) frozen cooked winter squash, thawed
  • 1 large sweet onion, cut into 1/2-inch pieces
  • 1 medium sweet red pepper, cut into 1/2-inch pieces
  • 1-1/2 teaspoons crushed red pepper flakes
  • 2 pounds boneless country-style pork ribs
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • Hot cooked pasta
  • Shaved Parmesan cheese, optional

Directions

  1. Combine first 5 ingredients in bottom of a 6- or 7-qt. slow cooker. Sprinkle ribs with salt, garlic powder and pepper; place in slow cooker. Cook, covered, on low 5-6 hours or until pork is tender.
  2. Remove cover; stir to break pork into smaller pieces. Serve with pasta. If desired, top with Parmesan cheese.

Can you freeze Spicy Pork and Butternut Squash Ragu?

Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.


Test Kitchen tips
  • Chicken thighs can be substituted for pork ribs.
  • Frozen pureed winter squash can be found in the freezer section near the frozen vegetables.
  • Nutrition Facts

    1 cup ragu: 195 calories, 8g fat (3g saturated fat), 52mg cholesterol, 426mg sodium, 13g carbohydrate (6g sugars, 2g fiber), 17g protein. Diabetic exchanges: 2 lean meat, 1 starch.

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