Tis the season.
Last night we made butternut squash chili and served it in roasted pumpkin bowls. The result was amazing. With each bite of chili you got a creamy spoonful of roasted pumpkin. What more could one ask for?
For the chili:
1 large yellow onion, peeled and finely chopped
1 large green bell pepper, seeded and chopped
1 jalapeño pepper, seeded and diced
2 cloves of garlic, minced
1 butternut squashed, peeled and chopped in 1/4 inch cubes
2 cans black beans, rinsed and drained
1 can crushed tomatoes
3 tbs chili powder
2 tsp cumin
2 tsp paprika
3 cups veggie stock
Salt and pepper to taste
In a large soup pot sauté the onion and garlic in a little olive oil. Cook for about 5 minutes over medium heat. Add the peppers and butternut squash. Cook for a few more minutes stirring often. Add all other ingredients and bring to a boil. Reduce heat and simmer chili for about 30 minutes. Serve in roasted pumpkin bowls with your favorite chili toppings!
Roasted pumpkin bowls: use sugar or pie pumpkins
Preheat oven to 375
Cut the tops of the pumpkins. About 1/4 off the top. Scoop out all the seeds and insides until the pumpkins are nice and smooth. Sprinkle with a little salt, pepper and olive oil. Roast for about 30 to 35 minutes or until the inside of the pumpkin is tender. Enjoy!