Today’s MoFo prompt was an easy one.
23rd: Autumn/Fall (or Spring if you’re in the Southern Hemisphere) Traditions – Are there any foods you traditionally make in this season?
Ah fall food. From potatoes to apples to brussels sprouts – and SQUASH! And what better way to enjoy squash than in a fall favourite? Chili!
This post almost didn’t happen. I woke up in the middle of the night with a stomach bug. I was supposed to have a friend over for lunch and I was really excited to make this chili for her. We had to cancel our lunch date as I wasn’t feeling great in the morning still. But I surprisingly felt much better by lunch. So I took a chance and made it. It really hit the spot and maybe even made my stomach feel a little better.
Butternut Squash Chili (makes 4 generous portions)
1 small butternut squash (instructions below)
2 cloves of garlic, minced
10 baby bella mushrooms, roughly chopped
1 medium zucchini, thickly sliced and the slices halved
1 medium red pepper, roughly chopped
1 large tomato, roughly chopped
1 heaping tbsp of tomato paste
1/2 tsp each of dried chili powder, garlic powder, paprika powder, cumin, coriander, salt & pepper and a pinch of cayenne
For the squash: slice off the ends, peel it, cut it in half lengthwise, scoop out the seeds, rub with a bit of oil oil and sprinkle with salt and pepper. Roast your squash at 400 for 35 minutes. Once it has cooled, chop into bite-sized pieces.
For the chili: Heat a large pot on medium heat. Once heated, add a bit of olive oil and sautée the garlic & mushrooms until the mushrooms soften a bit. Add the zucchini and sautée for a few minutes. Then the pepper, continue sautéeing for a few more minutes. Finally, add your tomato and roasted squash along with the tomato paste & spices and simmer for 15 or more minutes. The longer, the better it will taste. But if you are impatient like me, 15 minutes is plenty long enough 😉
Serve with some nacho cheeze sauce, fresh cilantro, salsa and some cooked quinoa or crunchy corn chips.