Gourd-eous Winter Squash
Winter squash are relatively easy to grow. Start them from seed in spring or late summer to harvest during the cooler months.
Medium
70 MIN
Butternut is a sweet, nutritious and versatile winter squash.
Ingredients
SERVINGS: 2-6 Serving(s)
- 2 small-medium butternut squash, cut in half longways with seeds and strings discarded
- 5 tablespoons coconut oil
- 4 tablespoons maple syrup
- 4 tablespoons soy sauce**
- 1 teaspoon garlic powder
- 1 teaspoon ginger, grated or ground
- 5-6 thick pork chops, I recommend bone-in for more flavor
- 4 tablespoons strong brewed coffee
- 2 tablespoons apple cider vinegar
- Rosemary sprigs for garnish
- 1 medium yellow onion, sliced
- 2 tablespoons olive oil
- 1 large bunch kale, leaves chopped and stalks omitted
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with this recipe, Coffee Chops, Butternut Squash Mash and Sauteed Kale. After cooking that, you will be part-way toward two other meals in the stack, Butternut Squash Soup with Pork Quesadillas and Pork and Pineapple Curry Fried Rice.
Instructions
Preheat oven to 400°.
Place butternut squash halves in a baking pan, cut side up. In a small bowl, combine 4 tablespoons coconut oil, maple syrup and soy sauce. Then add garlic powder and ginger. Spoon some of this mixture into the “cup” in each of the squash halves. Add 1/4 cup water to the bottom of the baking pan, cover with foil and place in oven. Cook until squash is tender, about 50 to 60 minutes.
Rub pork chops with salt, pepper and garlic powder. Heat 1 tablespoon olive oil or coconut oil in a cast-iron skillet, then brown both sides of each pork chop. Remove from heat and pour over coffee and apple cider vinegar, then add some rosemary to each chop. Cover with foil and place in oven, cook until internal temperature reaches at least 145°, about 8-12 minutes.
Sauté yellow onion in 1 tablespoon of olive oil in a large skillet. Add kale in batches and cook until slightly wilted.
Once the butternut squash cools a bit, mash inside the skins with a fork, mixing the liquids and spices into the squash. Serve a pork chop per person with pan juices spooned on top, alongside a generous scoop of butternut squash mash and sautéed kale. If cooking the “stack” of 3 meals, store remaining pork chops, squash and kale for later use.
**Liquid aminos are a gluten free alternative to soy sauce, Native Sun carries a great Coconut Aminos which is also soy free.
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Winter Squash Dictionary
