Be careful peeling your squash if you use one with a firm peel (like butternut). I used my sharpest knife and still struggled a little with it. Cut it into manageable pieces and scoop out the seeds first. I rinsed the seeds in cold water to remove the pulp, dried them on a paper towel, and roasted them at 275 degrees with a spritz of olive oil and a little salt for just over 15 minutes (like you may have done with seeds left from pumpkin carving).
Tonight's batch of chili is based on the recipe I normally use from the Amateur Gourmet site.
- 2 tablespoons olive oil
- 1/2 large red onion, chopped (or ~1 small)
- 1 jalapeño, minced
- 1 lb. butternut squash, peeled, seeded, and chopped
- 2 cans of diced tomatoes
- 12 oz beer (all we had was Coors, but usually I use an amber ale)
- 3 cans of black beans, drained and rinsed
- 2 tablespoons white wine vinegar
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- scant tablespoon ground coriander
- scant tablespoon ground cumin
- 2 tablespoons chiles in adobo sauce, chopped*
- 1 tablespoon paprika
For a firmer squash like butternut, you'll want to steam it to soften it up a bit before putting the chili together. I steamed mine for about 8 minutes:
Sauté the onion and jalapeño in the olive oil for a few minutes, until soft. Then combine with the rest of the ingredients.
Simmer away on the stove for as long as you can resist:
I heat it up enough to just start to boil, then put the lid on and leave on a low heat for a few hours.
We garnished with sour cream and shredded smoked gouda. It would be good with other cheeses, cornbread, crackers, chopped mild onion... anything you normally like with your chili.
*A note on the chiles in adobo sauce: These are extremely hot. Two tablespoons is only going to be a small portion of the can they come in. My chili turned out a little spicier than I planned. They do give a nice smoky, spicy flavor to the chili so I wouldn't skip them. Just be aware that for the heat-averse you might dial back the amount. I freeze what's left from the can in an ice cube tray lined with plastic wrap. Each "cube" is about the amount I use in each pot of chili. Transfer them to a freezer-safe bag once they're frozen so they can be thawed out and chopped as needed.