PORK BUTTERNUT SQUASH RECIPES

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SPICY PORK AND BUTTERNUT SQUASH RAGU RECIPE: HOW TO MAKE IT



Spicy Pork and Butternut Squash Ragu Recipe: How to Make It image

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

Total Time 05 hours 20 minutes

Prep Time 20 minutes

Cook Time 05 hours 00 minutes

Yield 10 servings.

Number Of Ingredients 11

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

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 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.,
    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, FatContent 8g fat (3g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 426mg sodium, CarbohydrateContent 13g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 17g protein. Diabetic exchanges 2 lean meat

BEST BALSAMIC-GLAZED PORK WITH ROASTED BUTTERNUT SQUASH ...



Best Balsamic-Glazed Pork with Roasted Butternut Squash ... image

 Make a quick pan sauce of balsamic vinegar, honey and fresh thyme to top off this easy Balsamic-Glazed Pork with Roasted Butternut Squash recipe.

Provided by Taylor Murray

Categories     gluten-free    dinner

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 9

1

red onion, thinly sliced

1 lb.

cubed butternut squash

2 tbsp.

olive oil, divided

Kosher salt and pepper

4

6-oz portions pork tenderloin

1/4 c.

plus 1 Tbsp balsamic vinegar, divided

2 tbsp.

honey

4

sprigs thyme

4 c.

baby arugula

Steps:

  • Heat oven to 425°F. On a large rimmed baking sheet, toss onion and butternut squash with 1 tablespoon olive oil and 1/2 teaspoon each salt and pepper. Roast until tender, 18 to 20 minutes. Meanwhile, pat pork tenderloin dry and season with 1/2 teaspoon each salt and pepper. Heat a large skillet on medium-high. Add remaining tablespoon olive oil and brown pork on all sides. Remove from skillet and set aside. Let pan cool slightly, then add 1/4 cup balsamic vinegar, honey and thyme to skillet and simmer 1 minute. Return pork to skillet and turn to coat in sauce. Transfer skillet to oven and roast until temperature registers 140°F on instant-read thermometer, about 8 minutes. When vegetables are done, remove from oven and toss with arugula and remaining 1 tablespoon balsamic vinegar. Remove pork from oven and transfer to cutting board; transfer glaze to small bowl. Let pork rest 3 minutes, then slice, serve with vegetables and drizzle with glaze.

Nutrition Facts : Calories 370 calories

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