No, this is not your average Superbowl chili recipe. Nevertheless it was a big hit and will definitely be on my “make-this-again” list.
Spicy Squash Chili
- 1 small butternut squash (via Holbrook Farm Market)
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 chocolate habanero pepper, minced (homegrown)
- 2 cups black beans, cooked
- 1/2 teaspoon dried oregano (homegrown)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 3/4 cup dark beer
- 1/2 cup water
- 4 Tablespoons olive oil
- Salt and pepper, to taste
- Optional: Shredded smoked cheddar cheese (via Holbrook Farm Market)
- Preheat oven to 400 degree Fahrenheit.
- Peel, seed and dice the butternut squash.
- Toss the diced squash with 2 tablespoons of the olive oil and a pinch of salt.
- Place it on a rimmed baking sheet and put into the oven for about 20-30 minutes, until the flesh is fork-tender.
- When it’s fork-tender, let it cool slightly, then mash with a potato masher. Set aside.
- Heat two tablespoons of olive oil in a saucepan over medium heat.
- Add the chopped onion and saute until softened.
- Add the garlic, ground cumin and ground coriander.
- Stir frequently until the garlic becomes lightly golden and the spices become really fragrant.
- Add the beer and let it reduce by half.
- Then stir in the mashed squash, hot pepper, beans, oregano and water. Season with salt and pepper to taste.
- Bring it all up to a simmer and let it cook until it reaches your desired consistency.
- Top each serving with some shredded cheddar.
The mashed squash creates a wonderful creaminess and thickness. It’s perfect for scooping up with tortilla chips. You don’t necessarily have to roast the squash, but I found that by doing so it brings out a subtle sweetness which pairs nicely with the spicy habanero.