Local squash has started popping up at the grocery store for ridiculously good prices and, food sucker that I am, I keep finding myself eyeing them and dreaming of what recipes to use them in. My continuing quest to try new cool-weather recipes led me to bring home a butternut squash, part of which subsequently went into a batch of black bean and butternut squash chili from 1,000 Vegan Recipies.
Robin Robertson remarks in the book that it’s a good chili for around Halloween because of the color. There is indeed a lot of color interplay going on, which made this fun to look at in addition to smelling delicious.
I made a couple of substitutions to make it work with what I had on hand. Instead of canned tomatoes, I chopped up about 1/2 cup of our fresh garden tomatoes. The recipe also calls for apple juice, for which I subbed diluted apple cider vinegar mixed with a little agave. That worked well enough, but having tasted the final product I think actual juice would give it more oomph.
It was delicious over quinoa. My only complaint was that it didn’t have much zip. I don’t personally find chili powder to be all that hot, and I’d add a little cayenne if I made this again. All in all, not a bad way to use butternut squash!
Question for the comments: What’s your favorite fall produce and what recipe(s) do you use it in?