Things That Make You Say MMMmm – Episode 57
I made this Chili 3 weeks ago. It was what we had for dinner the day I made Mache and Citrus Salad for the show. Husband asked if I’d made the Chili for the show. I said no. He practically yelled, “What?!! It’s so good!! You have to make this on your show!!”
Well, ok, if you feel that strongly about it!
Of course, after getting some form of winter squash in our Abundant Harvest Organics box almost every week for about the past 2 months (not a complaint. I love squash), the following two weeks were without squash. Figures, right!? Well, this week it’s baaaa-aaack. And I made Chili with it.
And then we ate it.
Oh happy day.
- 1 butternut squash, peeled, and cut into 1/2″ to 1″ cubes
- 1 T butter
- 1 T plus 1 t olive oil, divided
- 2 carrots, chopped
- 6 cloves garlic, diced
- 1 shallot, chopped
- 1 T lemon juice, divided
- 1 T maple syrup
- dash t cayenne
- 1/4 t red pepper flakes
- pinch cumin
- 1 t plus 1/4 t salt, divided
- 1/4 t pepper
- 1/2 T apple cider vinegar
- 2 1/2 C vegetable stock
- 2 1/2 C black beans, cooked
- 1 T parmesan cheese/serving, grated, for topping
- lemon wedges, for topping
- 1/2 slice bacon/serving (opt.), cooked and crumbled
- Pre-heat oven to 375F. Toss squash with 1 t olive oil, 1/4 t salt, and a pinch of pepper. Roast on a baking sheet for 45-60 minutes, or until squash is tender (amount of time will vary depending on size of cubes). Check part way through roasting time to be sure it’s not burning. Rotate pan/flip squash if desired.
- Cook bacon. Drain on paper towel and discard grease. Set aside.
- Heat soup pot. Add butter and remaining oil and brown (being careful not to let it burn). Add salt, pepper, cayenne, red pepper flakes, cumin, onion, and carrot. Cook 10 minutes, covered, over medium-low heat, stirring occasionally.
- Add garlic. Stir and cook 1 minute. Add vinegar, 1/2 T lemon juice, and maple syrup. Cook 3 minutes.
- Add remaining lemon juice, beans, squash, and stock. Turn heat to medium-high and bring to a boil; cook 10 minutes. Turn heat down to low and cook 10 minutes more. Stir occasionally, and add more stock or water if needed.
- Serve topped with bacon, parmesan cheese, and a lemon wedge to squeeze over top.
Here are some yummy ideas for your menu this week!
Potatoes – Salmon with Garlic-Pistachio Cream Sauce and Roasted Fennel Pollen Potatoes, Beet and Beef Borscht, Potato Salad, Mom’s Potato Salad, Mashed, Mashed Potato Soup, Mahi Mahi, Fennel, and Potato Chowder, Roasted Potatoes with Herbs de Provence with Chicken Cordon Bleu avec Moutarde, Frittata, Roasted with Chicken and Honey Carrots, Roasted with Rosemary and Butter, Roasted with Chicken and Herbs de Provence
Cauliflower - Caramelized Broccoli and Cauliflower Pizza, Risotto, Roasted, Sautéed in Brown Butter, Salad with Hard Boiled Egg and Creamy Dressing
Winter Squash – Black Bean and Butternut Squash Chili, Butternut Squash Pasta Carbonara, Roasted Vegetable Soup, Roasted Butternut Squash Soup, Winter Squash Crostini with Gruyère and Black Pepper, Roasted with Brown Butter, Ginger, and Garlic; Roasted with Rosemary and Olive Oil, Roasted with Sage and Butter
Carrots – Black Bean and Butternut Squash Chili, Mahi Mahi, Fennel, and Potato Chowder, Browned Butter and Four Cheese Broccoli Soup, Roasted Vegetable Soup, Borscht, Beet and Beef Borscht, Gruyère and Apple Toasts, Raw, Broccoli Penne, Honey Carrots with Roast Chicken and Potatoes, Sautéed Carrots and Peas with Chicken Parmesan, Spicy Carrots (with Jalapeños), Frittata
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