Butternut Squash & Pork Ragu
Submitted by happyzhangbo
Spice-marinated pork simmered with butternut squash, chickpeas, and carrots in a warmly spiced broth with paprika, turmeric, and cumin. A hearty one-skillet dinner with North African flair.
YIELD
4 servingsPREP
25 minCOOK
40 minREADY
95 minThis isn’t your grandmother’s ragu.
Cubes of pork get a lemon-spice marinade loaded with paprika, turmeric, coriander, and cumin before hitting a hot skillet.
Then everything simmers together with butternut squash, chickpeas, carrots, and tomatoes until the broth thickens into something deeply savory and aromatic.
A pinch of cinnamon and allspice rounds out the warmth, while a squeeze of lemon and fresh cilantro on top keeps things bright.
Serve it over couscous or with crusty bread to soak up every last drop.
Chef Tips
- Marinate the pork for the full 4 hours if you have the time; the flavor difference is worth it
- Preserved lemon is optional but adds an incredible salty, floral depth you can’t get any other way
- Cut the squash slightly larger than the carrots since it cooks faster and you want them to finish at the same time
- Hungarian paprika gives the best color and flavor here, so skip the generic stuff if you can
Ingredients
Directions
Zest and juice the lemon(s) to get 1 tablespoon zest and 2 tablespoons juice, reserve the zest.
MIx together the juice, ½ teaspoon oil, paprika, turmeric, coriander, cumin, pepper and ¼ teaspoon ginger in a medium bowl.
Stir in pork and toss to evenly coat.
Marinate in the refrigerator for at least 30 half an hour or up to 4 hours.
Add the remaining 1½ teaspoons oil in a large nonstick skillet over medium-high heat.
Stir in the pork and cook, stirring, until no longer pink on the outside and beginning to brown, about 3 minutes.
Transfer the pork onto a plate.
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.
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.
Add the pork, return to a simmer and cook, stirring, until the pork is just cooked through, 3 to 5 minutes more.
Cool for a few minutes and serve warm with some chopped cilantro on top if desired.
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