Spicy Pork And Butternut Squash Ragu

• 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
• 1-1/2 teaspoons crushed red pepper flakes
• 2 pounds boneless country-style pork ribs
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• Hot cooked pasta
• Shaved Parmesan cheese, optional

1. Combine first 5 ingredients in bottom of 6- or 7-qt. slow cooker. Sprinkle ribs with salt, garlic powder and pepper; place in slow cooker. Cook, covered, on low until pork is tender, 5-6 hours.
2. Remove cover; stir to break pork into smaller pieces. Serve with pasta. If desired, top with Parmesan cheese.
3. Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

tomatoes, frozen cooked winter, sweet onion, sweet red pepper, red pepper, pork, salt, pepper, garlic, pasta, parmesan cheese

Taken from www.tasteofhome.com/recipes/spicy-pork-and-butternut-squash-ragu/ (may not work)