Squash season has arrived and once again I am up to my knees in butternut squash. Of course this isn't a bad thing, but there are only so many ways I know how to cook it and they have been exhausted. So yesterday our friend Mike came over after a 35 mile bike ride to teach me how to make chili with butternut squash:
What you need:
1 butternut squash (cubed)
1 onion (diced)
3 cloves garlic (diced)
1 can black beans (drained)
1 can corn (drained)
2 cans diced toms
1 can chopped green chilies
2 stalks celery (chopped)
1 green pepper (chopped)
The following Mike also used, but I have know idea how much....
olive oil
coconut oil
cumin
chili powder
cinnamon
brown sugar
apple cider vinegar
ground flax seed
And now for the fun part:
1 - chop/dice/drain/measure out all your ingrediants
2 - saute onions and garlic until soft
3 - add spices (everything on second list), butternut squash and a little more olive oil - cover and cook for 10 minutes on medium heat - stir often
4 - add beans, corn, toms, chilies, celery and green pepper - cover and cook on low until butternut squash is soft - stir often (I think this took about 30 minutes?)
5 - serve with shredded cheese and bread - and be careful! The squash holds in A LOT of heat!
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