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Hey guess what? It’s October!!!! As if you haven’t already seen and heard it from everyone online. It deserves to be said once more because October is a pretty kick ass month, wouldn’t you say? It means all things ghouls, halloween parties, treats, scary movies, and super delicious soups and stews! We cannot get enough of that! This week, I wanted to share a wonderful thick and flavorful chili for those cold evenings…my Oktoberfest Butternut Squash Chili. Packed with my favorite squash ever and some other good things, this one will light a fire within you.
Upon skimming over the recipe ingredients, you may say to yourself, “What in the actual hell? All this mess doesn’t belong in chili!!!” Ahhhh, but it’s in MY chili! So don’t fret, I really do mean to add kale (it’s for more nutrients, yo), nutmeg, cinnamon, and maple syrup! The kale and beer will most definitely add bitter notes to the chili so, the sweet spices and syrup need to be there as well to balance the dish. A lil’ extra bonus in its presentation, I added just for you, is the cauliflower florets. They looks like little floating brains! MUUUUAAAAHAHAHAHAHA! I won’t lie, I almost named this recipe, Floating Brain Chili!
GEE, YOUR SQUASHES ARE SMASHING!
What? Get your mind out of the gutter, you creeps! I’m really talking about squashes! Tis the season for all sorts of beautiful squashes and zucchini at your local farmers markets and grocery stores. My grocery cart always has a few nesting between the broccoli and bag of grapes. And, honestly, I just know other shoppers pass me by and admire my squashes. I am convinced they wonder just what sort of tricks I will perform with the lovely Cucurbitaceae family.
Look, I know that by now, some of you are SO OVER eating squash. Your gardens are overgrown with them, you are having to give them away to friends and family. You can either give them to me or start varying your approach to cooking the beautiful veggies.
So, how can you cook them? Let me give you a few ideas…
COOKING WITH SQUASHES
Acorn, Pumpkin, or Butternut
- You can slice them into rounds or delightful wedges and roast them to add to salads or rice dishes. I often leave the skin on acorn and delicate varieties when roasting. They become soft and less bitter so, it’s perfectly okay to eat the skin. Here is a nice acorn squash dish, Indian Spiced Lentils with Cilantro Mint, I shared a few years ago for you to try.
- Or, try stuffing them with cooked quinoa, nuts, fragrant herbs, cinnamon and dried cranberries for a tasty baked autumn meal. I really love the idea of using these flavor combinations especially during the upcoming holiday season. This recipe for Quinoa Stuffed Acorn Squash is to die for! Or you might try this recipe for Stuffed Pumpkin simply because it is so tasty and adorable-looking!
- Another great idea is to hollow out and remove the seeds, peel the skin off, cube, and roast them with a bit of fresh thyme, nutmeg and olive oil for a yummy side dish.
- Boil them cubed in veggie broth, drain, and process with a bit of coconut milk for a silky winter mash perfect for those comfort food cravings.
Spaghetti Squash
- Good gracious, what a wonderful squash this is for spaghetti noodle substitution! Half that puppy, rub it down with a bit of olive oil, sprinkle with salt and pepper, and roast them (cut-side down)! Using a fork, just scrape the squash meat right out of its shell and enjoy with your favorite marinara recipe.
6 REASONS TO EAT MORE SQUASH
- The best thing about adding Winter squash into your diet is they are rich in beta carotene. Our bodies need that to make vitamin A which is super important for vision, bone growth and reproduction. The more intense the squash, the more beta carotene is present. So, gobble them up!
- Incorporating squashes into your diet can decrease your risk of developing gallstones. Packed with magnesium, just one cup of acorn squash has about 28% of your recommended dietary allowance for this mineral. That will keep your gallbladder nice, purdy and working.
- Squashes can control blood pressure with its awesome levels of potassium. Winter squashes, specifically, are great sources to get your potassium on.
- They are a great anti-Inflammatory source due to their omega-3 fatty acids. Also, don’t believe the warning of them being too high in carbs. What we need to remember is that they are healthy carbs and can help steady the release of sugar after they have been eaten. I’m no dietician but, in my opinion, we need carbs. Eat the natural kind and relax!
- Butternut squash contains vitamin c that can help boost your immunity during the winter season. It’s one of my favorite squashes to cook with for this exact reason!
- And, the most important reason is they are delicious! There are so many different types that are readily available throughout the year, you won’t go missing any of it!
So what are you waiting for?
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Oktoberfest Butternut Squash Chili
Now that it’s the fall season, it’s time to make some chili! This will be great to have waiting for you in your fridge after a long day. It’s delicious right out of the pot and most definitely better the next day as it has had a chance to thicken.
- Total Time: 1 hour
- Yield: 4-6 1x
Ingredients
1 small or 1/2 large yellow onion, chopped
1 tbsp olive oil
dash of kosher salt and cracked pepper
2 tbsp tomato paste
1–14.5 oz cans fire roasted diced tomatoes
1–8 oz can tomato sauce
1/4 cup chili powder
2 tsp ground cumin
1 tsp paprika
2 tbsp garlic powder
1 tsp kosher salt
24 oz of your favorite Oktoberfest beer (I use Dog Fish’s Punkin Ale)
1 medium butternut squash, peeled and cut into 1/2 inch cubes
1/2 head cauliflower, cut into florets
1 bunch lacinato kale
2–15 oz cans of chickpeas
1 cup vegetable stock
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/8 cup maple syrup
kosher salt and cracked pepper to taste
Instructions
Heat a large dutch oven or stew pot over medium-high heat. Add 1 tbsp olive oil along with onions. Sauté for a few minutes or until they become slightly translucent. Stir in tomato paste and let it cook for a minute or until it begins to smell sweet and aromatic. It will stick to your spoon when you try to mix it into the onions. Don’t panic. Just work with it as you mash into the onions. Add tomatoes and the next 6 ingredients and stir to combine. Reduce heat to low and simmer for about 10 minutes.
Add squash and cauliflower to pot and let simmer for 30 minutes until they become soft but not falling apart. Then add beans, chopped kale, stock, nutmeg, cinnamon and maple syrup. Season with salt and pepper. Reduce heat to low and let simmer for 10 minutes. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: soup
