Spicy Pork, Carolina Reaper, and Butternut Squash Ragu is a bold, slow-simmered sauce that blends rich pork, naturally sweet squash, and fiery chile heat into one unforgettable comfort dish. Perfect over pasta, polenta, or rice, this hearty ragu delivers deep flavor with a serious spicy kick.
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
- 2 tablespoons Peppers of Key West Carolina Reaper Hot Sauce
- 1-1/2 teaspoons Magic Plant Farm’s Carolina Reaper Pepper Powder
- 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, including the Peppers of Key West Carolina Reaper Hot Sauce and Magic Plant Farm’s Carolina Reaper Pepper Powder
- 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.
❓ Frequently Asked Questions: Spicy Pork, Carolina Reaper & Butternut Squash Ragu
How spicy is this ragu?
This recipe packs serious heat thanks to Carolina Reaper peppers. For a milder version, use less pepper or substitute with a lower-heat chile.
What does butternut squash add to the sauce?
Butternut squash brings natural sweetness and creamy texture, balancing the spice and richness of the pork.
What should I serve this ragu with?
It’s excellent over pasta, gnocchi, polenta, rice, or even spooned over roasted vegetables or crusty bread.
Can I make this ragu ahead of time?
Yes — the flavor improves overnight. Store covered in the refrigerator for up to 4 days or freeze for up to 2 months.
Can I adjust the heat level?
Absolutely. Reduce the amount of hot pepper, remove seeds, or add extra squash or cream to mellow the spice.
