Thursday, November 7, 2013

Back to Butternut

Let's talk about food and break the chain of negativity!

I wanted to share a recipe I sort of concocted based off of my sister's suggestion.

Butternut Squash "Chili"
Olive Oil
Diced Onion - maybe 1 half of a big yellow or red onion
Minced Garlic - 2 cloves
Minced Jalapeno - 1 large, ribs and seeds removed
Cubed Butternut Squash - about 2 cups
1 28oz can Crushed Tomatoes, no salt added
BEANS - use what you like.  I used 1 can black beans, one can brooks mild chili beans (that's what I had in the pantry and they are Dad's favorite for chili)
Spices (I never measure, just heap it in.  You do it to your taste)
Red Pepper Flakes
Cumin (TONS)
Chili Powder (TONS)
Garlic Powder
Onion Powder
Cayenne Pepper

Sound good?

Add some oil to a big dutch oven type pot.  Olive or canola.
Add onions and jalapenos and sweat until onions are translucent.  Then garlic.  Careful not to burn the garlic.
Throw in the B-nut squash and the crushed tomatoes.  
Reduce heat and simmer.  Add some water when you need to.

Beans last.

Sound good and easy?

Crushed tomatoes are a shortcut to making stews and chili.  You can add diced tomatoes but you have to cook it way longer.  And I'm hungry!

Give this a try - add your own spices, meat, or beans. 

I served this over brown rice and topped with 2% sharp cheddar.  Delicious.  

1 comment:

Wrestling Kitties said...

Ok, so don't gasp but I have never had butternut squash!!

I am not sure exactly why but squashes and zucchini have always just made me cringe. Probably a consistency thing or something. But this sounds good and maybe a good way to try it! What does butternut squash taste like?

I also "measure" the same way you do :-)