Slow Cooker Pork and Squash Ragout

Slow cooker pork and squash ragout. Very delicious pork ragout cooked in a slow cooker.

Slow Cooker Pork and Squash Ragout

As the weather gets cooler, there’s nothing like a warm and hearty meal to satisfy your cravings. One dish that fits the bill perfectly is Pork and Squash Ragout. This delicious recipe combines tender pork with sweet squash and savory herbs for a comforting and flavorful meal perfect for fall.

Whether cooking for a family dinner or meal prepping for the week ahead, this ragout will surely become a new favorite in your recipe collection. So grab your slow cooker and let’s get started!

Serving Suggestions for Pork and Squash Ragout

After spending hours preparing and cooking the perfect slow pork and squash ragout, it’s time to serve it up and enjoy! This hearty dish is ideal for chilly fall evenings and pairs well with various sides. Here are some serving suggestions to make your meal complete:

1. Serve over pasta: The rich and savory pork and squash ragout flavors pair perfectly with pasta. Choose your favorite type of pasta, spaghetti, penne, or rigatoni, and spoon the ragout on top. Sprinkle with grated Parmesan cheese for an extra touch of flavor.

2. Pair with crusty bread: A warm loaf of crusty bread perfectly accompanies this dish. Use the bread to soak up the delicious sauce and savor every bite.

3. Add a side salad: To balance out the richness of the ragout, add a simple side salad. A mix of greens, cherry tomatoes, and cucumber dressed with a light vinaigrette will do the trick.

4. Top with fresh herbs: Before serving, sprinkle some fresh chopped herbs on top of the ragout. Parsley, thyme, and rosemary all work well and add a pop of color and freshness to the dish.

No matter how you choose to serve it, this slow cooker pork and squash ragout is sure to be a hit at your next fall gathering or a cozy night in.

Slow Cooker Pork and Squash Ragout

Ingredients

• 1 pound (480 g) boneless pork loin, cut into 3/4-inch (2 cm) cubes
• 1 cup (250 g) peeled cubed butternut squash
• 1½ cups (375 g) chopped onions
• salt and freshly ground black pepper to taste
• 2 carrots, peeled and sliced
• chopped coriander

Method