Spicy Pork and Butternut Squash Ragu

Name: Spicy Pork and Butternut Squash Ragu
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 10 servings
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

Total Time Prep: 20 min. Cook: 5 hours

Yield 10 servings

Test Kitchen Approved

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

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

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.
Remove cover; stir to break pork into smaller pieces. Serve with pasta. If desired, top with Parmesan cheese.

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.

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

Recipe Creator