1 Butternut Squash, seeded, cored, and cut into 1'' pieces
1 bunch Swiss Chard, roughly chopped
1 Tbsp. Cooking Oil
4 cups Vegetable or Beef Broth
Salt & Pepper to taste
In a large stew pot, heat the oil over medium heat until hot. Pat the meat dry, and add it to the pot, stirring frequently until properly seared and browned all over, about 10 minutes. Add the Swiss chard and stir until slightly wilted, about 2 minutes. Add the turnip and broth and bring to a boil. Reduce to a simmer, and cover until meat is fork tender, about 40 minutes. Season with salt and pepper and serve immediately.