11/16/2023 0 Comments Picture of buttercup squash![]() ![]() Cook for another 5-10 minutes, until the chard is bright green and wilted. (*note: if you are using canned beans that are already cooked, you can add them at this point, with the squash cubes.)įinally, add the chopped swiss chard and corn kernels, if you’re using. Bring to a boil, then turn the heat down and simmer for 1 hour (*note: if you are using dried beans that have been soaked overnight, add them now, with the pork.)Īdd the butternut squash cubes to the pot, and cook for another 20 minutes. Return the pork to the pot, and add the chicken stock and diced tomatoes. When the onions have softened, add the ale and use a wooden spoon to scrape the brown bits up from the bottom of the pot. Don’t turn the heat on the pot up too high, or the nice brown fond that’s developed on the bottom from browning the meat will burn. Don’t be impatient - you want them to get a nice brown crust! Once all the cubes of pork have been browned, remove them from the pot with a slotted spoon and set aside (you can just keep them on a plate to the side of the stove.)Īdd the onion and garlic to the pot, and cook them over medium heat until they soften and become translucent. Add the cubes of stew pork and let them get nice and browned on all sides. Heat a large heavy pot over medium-high heat, then add the olive oil – it should shimmer. Season well with coarse salt and freshly ground black pepper, and toss again, rubbing the spices into the meat. Add the cubes of stew pork and toss them well in the spice mixture. In a medium bowl, mix together the cumin, chili powder, coriander, and smoked paprika. _ Pork, Buttercup Squash & Chard Chiliġ 28-ounce can fire-roasted diced tomatoesġ buttercup squash, peeled, seeded, and cut into chunks (you could substitute another kind of winter squash, if you like)ġ small bunch swiss chard, stems removed and leaves chopped into bite-sized pieces Methinks it would make a pretty tasty accompaniment to watching the election results roll in, tonight, too! I happily cradled a bowl of this chili on a “chilly” (ha) weekend night. ![]() Rubbed with spices – a pork spa treatment? What better way to end a cool autumn weekend, then, than to make a chili celebrating the last of our garden harvest? In went some delicious stew pork from my favorite local farm, chard from the garden, cubes of the sweet buttercup squash, and black beans – also from our garden! – that I’d soaked overnight. Yes, okay, that’s a lousy yield but I was proud to have eeked out just one from vines that struggled all season to fend off squash bugs.īuttercup squash has a dense, dry, sweet flesh. Most everything we’d already picked, but our chard was still going strong, as was my cavolo nero and one – ONE! – buttercup squash. We dug up and carried out wheelbarrow-fulls of herbs, to bring inside for the winter disassembled wooden trellises that had been supporting my (somewhat unsuccessful bid to grow) buttercup squash vines and prodded and poked around the now-wilted plants to harvest the last of any vegetables we’d missed. So it is easy to count that medium size buttercup squash (1119 g) has about 1.5 g of fat.Last weekend, we spent the afternoon on garden clean-up: you’ll remember the community garden plot that we had over the summer? Last weekend was the deadline to remove any trellises, fencing, or other things that can’t (or shouldn’t) be plowed into the ground when they turn the soil over again this spring. ![]() In the same way as for protein we can calculate that medium size buttercup squash (1119 g) has about 96.1 g of carbs.īuttercup squash has 0.13 g fat per 100g. When you multiplay this value with weight of medium size buttercup squash (1119 g) you can see that you will get about 10.6 g of protein.īuttercup squash has 8.59 g carbohydrates per 100g.
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