Tis the season.
As most of you probably know by now I am obsessed with pumpkins. Pumpkin smoothies, pumpkin oatmeal, and obviously pumpkin beer. I love this time of year!
Last night we made butternut squash chili and served it in roasted pumpkin bowls. The result was amazing. With each bite of chili you got a creamy spoonful of roasted pumpkin. What more could one ask for?
For the chili:
1 large yellow onion, peeled and finely chopped
1 large green bell pepper, seeded and chopped
1 jalapeño pepper, seeded and diced
2 cloves of garlic, minced
1 butternut squashed, peeled and chopped in 1/4 inch cubes
2 cans black beans, rinsed and drained
1 can crushed tomatoes
3 tbs chili powder
2 tsp cumin
2 tsp paprika
3 cups veggie stock
Salt and pepper to taste
Directions:
In a large soup pot sauté the onion and garlic in a little olive oil. Cook for about 5 minutes over medium heat. Add the peppers and butternut squash. Cook for a few more minutes stirring often. Add all other ingredients and bring to a boil. Reduce heat and simmer chili for about 30 minutes. Serve in roasted pumpkin bowls with your favorite chili toppings!
Roasted pumpkin bowls: use sugar or pie pumpkins
Preheat oven to 375
Cut the tops of the pumpkins. About 1/4 off the top. Scoop out all the seeds and insides until the pumpkins are nice and smooth. Sprinkle with a little salt, pepper and olive oil. Roast for about 30 to 35 minutes or until the inside of the pumpkin is tender. Enjoy!
These were so good.
Enjoy!
I remember seeing this recipe somewhere and I was brainstorming about how to use the pumpkins! So glad you posted this! Any suggestions on what kind of pumpkins to buy? Should I just look for ones that are the best size?
Use sugar pumpkins! Any size will work just know oven times will vary. Let me know if you try this!
Made this tonight with a few changes to the recipe to satisfy my dietary needs. Delish! The seasonings were right on and the pumpkin made it so much fun. Hope you are enjoying this Oregon rain!