Butternut Squash and Pork Ragu Recipe

Name: Butternut Squash and Pork Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each lemons; 2 teaspoons olive oil or any kind of vegetable oil, divided; 2 1/4 teaspoons paprika preferably hungarian; 1 teaspoon turmeric ground; 1 teaspoon coriander ground; 1 teaspoon cumin ground, or to taste; 1/4 teaspoon black pepper freshly ground, or to taste; 1/4 teaspoon ginger ground, plus 1 pinch, divided; 1 1/2 pounds pork chops boneless, 1 inch thick, fat trimmed and 1-inch cubes; 14 ounces chicken broth 1 can, prefer low-salt; 1 cup butternut squash diced into 1/2-inch; 1 cup carrots sliced, 1/2 inch thick; 1 cup chickpeas (garbanzo beans) canned and rinsed; 1 cup onions chopped; 1/2 cup tomatoes canned and diced, or 1 fresh tomato; 2 1/2 tablespoons lemon preserved, chopped and rinsed, optional; 1 1/2 tablespoons tomato paste; 4 cloves garlic minced, or to taste; 1/2 teaspoon red hot pepper sauce or to taste; 1 pinch cinnamon ground; 1 pinch allspice ground; 1 x cilantro freshly chopped, optional

Servings: persons

2 each lemons
2 teaspoons olive oil or any kind of vegetable oil, divided
2 1/4 teaspoons paprika preferably hungarian
1 teaspoon turmeric ground
1 teaspoon coriander ground
1 teaspoon cumin ground, or to taste
1/4 teaspoon black pepper freshly ground, or to taste
1/4 teaspoon ginger ground, plus 1 pinch, divided
1 1/2 pounds pork chops boneless, 1 inch thick, fat trimmed and 1-inch cubes
14 ounces chicken broth 1 can, prefer low-salt
1 cup butternut squash diced into 1/2-inch
1 cup carrots sliced, 1/2 inch thick
1 cup chickpeas (garbanzo beans) canned and rinsed
1 cup onions chopped
1/2 cup tomatoes canned and diced, or 1 fresh tomato
2 1/2 tablespoons lemon preserved, chopped and rinsed, optional
1 1/2 tablespoons tomato paste
4 cloves garlic minced, or to taste
1/2 teaspoon red hot pepper sauce or to taste
1 pinch cinnamon ground
1 pinch allspice ground
1 x cilantro freshly chopped, optional

1
Zest and juice the lemon(s) to get 1 tablespoon zest and 2 tablespoons juice, reserve the zest.
2
MIx together the juice, 1/2 teaspoon oil, paprika, turmeric, coriander, cumin, pepper and 1/4 teaspoon ginger in a medium bowl.
3
Stir in pork and toss to evenly coat.
4
Marinate in the refrigerator for at least 30 half an hour or up to 4 hours.
5
Add the remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
6
Stir in the pork and cook, stirring, until no longer pink on the outside and beginning to brown, about 3 minutes.
7
Transfer the pork onto a plate.
8
Stir in broth, squash, carrots, chickpeas, onion, tomatoes, preserved lemon (if desired), tomato paste, garlic, hot sauce, cinnamon, allspice, the reserved lemon zest and the remaining pinch of ginger to the pan.
9
Bring to a boil, stirring occasionally, lower the heat to a simmer and cook, stirring occasionally, until the vegetables are tender, 26 to 30 minutes.
10
Add the pork, return to a simmer and cook, stirring, until the pork is just cooked through, 3 to 5 minutes more.
11
Cool for a few minutes and serve warm with some chopped cilantro on top if desired.

1248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 each lemons, 2 teaspoons olive oil or any kind of vegetable oil, divided, 2 1/4 teaspoons paprika preferably hungarian, 1 teaspoon turmeric ground, and more.

Yes, Butternut Squash and Pork Ragu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash and Pork Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions