There is no secret that I am a proud squash lover. Kabocha will always have the number one spot in my heart, but butternut comes in a close second. When I was at Trader Joes this week I saw three lone little butternut squashed sitting on the display, and I knew the inevitable was too soon. Squash is going out of season. NOOOOOO. I am fully well aware that you can buy squash at other supermarkets, but TJs charges PER SQUASH, not PER POUND like the other stores. I like to maximize the amount of squash I’m paying for. When I saw those three little squash sitting there, I knew I had to swipe one up and put it to good use crossing something off my cooking bucket list. Non-traditional chili. Oh yes.
2 tablespoon olive oil
1 red onion, diced
2 cloves garlic, chopped
1 bell pepper, diced
1 small butternut squash, cubed
1 15 oz. fire-rosted diced tomatoes
2 chipotles in adobo, seeds removed, diced
3 cups vegetable broth***
1 15oz. can rinsed black beans
1 tsp cumin
1/4 tsp chili powder
1/4 tsp cayenne pepper
salt + pepper
In a large pot over medium heat add oil and sautee onion and garlic. Once the onion is soft add bell pepper and butternut squash. Cook for 10 minutes. Add tomatoes, chipotles, vegetable broth, and spices. Cover and let simmer for ~30 minutes. Once squash is tender add beans and cook for another 5-10 minutes. Add S + P to taste.
*** Note: you might need to add more or less vegetable broth depending on the size of your butternut squash and desired consistency.
Yields: 4 big bowls