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Pork and Squash Ragout Recipe

Pork and Squash Ragout Recipe

4 servings



1 pound pork tenderloin, cubed

1 1/2 cups each: chopped onions, green bell peppers

2 teaspoons minced roasted garlic

1 tablespoon flour

2 cups cubed, peeled, butternut or acorn squash

2 cans reduced-sodium diced tomatoes, undrained

1 can red kidney beans, rinsed, drained

1/4 teaspoon dried Italian seasoning

Salt and pepper, to taste


Saute pork in lightly greased large saucepan until browned, 8 to 10 minutes, remove from skillet. Add onions, bell peppers, and garlic and sauce until tender, about 8 minutes. Stir in flour, cook 1 minute. Return pork to saucepan, add remaining ingredients, except salt and pepper. Heat to boiling, reduce heat and simmer until pork is cooked, 15 to 20 minutes. Season to taste with salt and pepper.

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