Butternut Squash Chili in a Pumpkin Bowl

Piping hot

Unbeatable taste

Mouthwatering

Piquant flavor

Keeps you wanting more

Inviting

Nom nom nummy

Take a bite of this butternut squash chili served in a PUMPKIN bowl and you will experience all of these sensations!

 

We have not overdosed on pumpkin and squash yet. We mix pumpkin puree into our oatmeal at breakfast, top our salads with bright yellow roasted squash at lunch, and last night we had both for dinner. The perfect combo.

We saw this recipe on another food blog a few weeks ago and could not get it out of our heads. It had become quite the distraction. Pumpkin…squash…pumpkin squash chili…that was all we could think about. So we decided to put a stop to this terrible distraction and made the chili last night.

Each bite contained a hot kick from the chili powder followed by a cool sweetness from the butternut squash and pumpkin beer we spontaneously decided to add to the broth. Accompanied by some tasty goodies…navy beans, kale, onions, and red pepper, this dish was hearty. The most entertaining part of the meal was that we served the chili in a pumpkin bowl! We roasted the pumpkins for 30 minutes in the oven so that the flesh was soft and creamy, allowing us to grab a nibble of pumpkin with each bite of chili. An edible bowl!

This meal warms your belly, not to mention it’s quick, low cost and great for entertaining. A fun and filling fall meal. Happy double dipping!

 

Recipe – adapted from dailygarnish.com

Serves 4

Ingredients

  • 4 mini pumpkins
  • 1 medium sweet onion, diced
  • 1 tbsp. olive oil
  • 1 red bell pepper, diced
  • 2 gloves garlic, minced
  • ¾ cup chopped celery
  • 1 small butternut squash, cubed
  • 1 15 oz. can navy beans (or beans of your choice…black beans or white beans work)
  • 1 cup canned diced tomatoes
  • ¾ cup fresh diced tomatoes
  • 2 handfuls of baby kale
  • 1 tbsp. chili powder or more to taste
  • 2 tsp. cumin
  • 2 tsp. paprika
  • 1 cup vegetable broth
  • 1/3 cup pumpkin beer

Method

  1. Pre-heat oven to 425 degrees F. Take mini pumpkin and slice top off about ¾ of the way up from the bottom of the pumpkin. Scoop out the insides of the pumpkin. We used a grape fruit spoon.
  2. Sprinkle the insides with pepper and roast on a baking pan in the oven for 30 minutes.
  3. While the pumpkins are baking, make the chili. In a large pot add the olive oil and turn heat to medium.
  4. Add chopped onion and celery and minced garlic. Sauté for about 5 minutes.
  5. Add chopped red pepper and butternut squash and cook for 10 to 15 minutes.
  6. Add drained and rinsed beans, diced tomatoes, chili powder, cumin, paprika, vegetable broth, and pepper. Simmer on low-medium for another 5 minutes.
  7. Remove pumpkins from the oven and fill bowls ¾ of the way full. Place pumpkins back in the oven for another 20-30 minutes or until butternut squash are soft.
  8. Serve as a fun fall meal and enjoy!
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One response

  1. Pingback: Pumpkin Sage Soup | Double Dippers

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