This is quintessential fall food! I tried it this past weekend with two great friends (the kind that appreciates quaint details like scalloped edges around an acorn squash bowl and the colors of chard, kidney beans, and tomato-soaked onions).
Chili:
Heat 2 T oil in large stock pot
Saute 3 cloves garlic with 2 1/2 c. onions slowly until golden, about 9 minutes
Stir in squash chunks [we skipped this part because we baked our bowls]
Add 2 T. chili powder, 2 t. cumin *other spices to try- coriander, rosemary, cinnamon
Add 3 cans beans, 1 can diced tomatoes with juices, vegetable broth, bring to boil
Stir in one small bunch of chard and simmer for 4 minutes
Season with salt and pepper
Top with your favorite chili things- cilantro, red onions, sour cream, cheddar cheese
Squash Bowls:
heat oven to 400 F.
Halve squash and rub with butter or olive oil. Sprinkle with spices and/or brown sugar
Put halved acorn squash face down in a deep broiler sheet with about an inch of water. Continue replenishing water every 15 minutes or so for 40-45 minutes.
Serve with homemade bread, salad, Crispin, and Amy and Emma, and you have a treat!
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