Spicy Pork And Butternut Squash Ragu Recipes

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PRESSURE-COOKER SPICY PORK AND SQUASH RAGU

This recipe is a marvelously spicy combo perfect for cooler fall weather-so satisfying after a day spent outdoors. -Monica Osterhaus, Paducah, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 10 servings.

Number Of Ingredients 12



Pressure-Cooker Spicy Pork and Squash Ragu image

Steps:

  • Combine the first 6 ingredients in a 6-qt. electric pressure cooker. Sprinkle ribs with salt, garlic powder and pepper; place in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Remove cover; stir to break pork into smaller pieces. Serve with pasta. If desired, top with Parmesan cheese., Freeze option: Freeze cooled ragu in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 196 calories, Fat 8g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 469mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

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
3/4 cup reduced-sodium chicken broth
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

SPICY PORK AND BUTTERNUT SQUASH RAGU

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

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 10 servings.

Number Of Ingredients 11



Spicy Pork and Butternut Squash Ragu image

Steps:

  • 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 until pork is tender, 5-6 hours., Remove cover; stir to break pork into smaller pieces. Serve with pasta. If desired, top with Parmesan cheese., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 195 calories, Fat 8g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 426mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic exchanges

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

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