Good Morning Everyone!
This weekend we decided to have more of a fall dinner, even though it was beautiful & warm out! We knew we wanted to have some butternut squash.
One of the toughest things about butternut squash is cutting and peeling it. Even though the easier way out would be to get precut at the store; fresh and local butternut squash tastes amazing and the hard work is worth It!
First take a Butternut Squash of any size (the one I had was a medium)
I cut the top and bottom off (as little or as much as you want, discard of these pieces)
Then poke a fork all around the squash and pop it into the microwave for 2 to 4 minutes depending on your microwave. ( I put mine in for 4 minutes, some of the squash will start cooking).
You can either start peeling now with a sharp potato peeler or a sharp small knife. (I started out with a peeler just to realize it wasn’t sharp enough and ended with a steak knife. I also ended up cuttibg the squash into 2 pieces to make it easier to handle).
Once it is peeled, it is easy from here.
Cut the squash in half long ways. Only the ball of the squash holds the seeds. (Similar to a neck pumpkin, that the seeds are only in this one area so you can have more “meat” to eat/work with.) Scoop out the seeds & guts with a spoon and discard of them.
Then you are on you last step! Lay the squash flat and cut the pieces anyway you would like.
Ours were to be cut in cubes to make into our dish. Which I will share the recipe below!( If you are not using it all at once, cut butternut squash can be kept in Tupperware container for about 3 days!)
Butternut Squash & Turkey Chili
*Be aware that this dish is delicious! Even though it wasn’t a cold night, we enjoyed it and have now added it to ournlistbto make again!*
- 2Tbsp Olive Oil
- 1 Onion diced (Red PA Candy Onion)
- 7 Cloves of garlic, chopped
- 1 tsp sugar
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 1tsp ground cinnamon
- 2tsp oregano
- 2 tsp ground coriander
- 1lb ground turkey (or any meat of your choice)
- 3 Tbsp tomato paste
- 2 green bell pepper, seeded & chopped
- 2 cans (14.5oz each) fire-roasted tomatoes with juices ( or something similar)
- 2 cups chicken or Turkey broth
- 2 (14 oz each) cans of black beans, rinsed well and stained
- 1 medium butternut squash, peeles/seeded and cubed into 1/2 inch pieces
- Kosher salt and freshly ground pepper
- Shredded Cheddar Cheese for topping (optional)we also added some sour cream on top and put our over rice.
- In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant (about 30 seconds). Add sugar, chilly powder, cumin, cinnamon, oregano and coriander. Stir to combine (10 seconds)
- Add ground turkey to pot and sprinkle 1 Tsp salt over it; cook/stir to break up into small pieces. When Turkey is cooked through, add tomato paste and stir (30 seconds)
- Add bell peppers, fire-roasted tomatoes with juices and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes. Add beans and squash. Bring chili back toa simmer abd simmer covered another 20 minutes (or until squash is tender but not mushy). Remove from heat. Add additional salt and freshly ground pepper to taste. Serve warm with shredded cheddar cheese.
Eagle Point Farm