Remember last week, I wrote about how much we love our squash? Well… here’s more proof. I threw this together this week, only to find out that it’s actually a pretty popular recipe on-line. Great minds, right? OK here you go:
Butternut Squash and Beef Chili
1 small to medium butternut squash, diced
1 small yellow onion, diced
1/2 pound stew meat or steak (I used a small New York Strip)
1 can mexican style diced tomatoes
1 can red kidney beans, rinsed and drained
1 small jalepeno, seeded and diced
1 pack of chili seasoning (or you can add your own concoction of cumin, chili powder, garlic, salt and pepper.)
1. Cut your beef into smaller, bite-sized pieces
2. Heat a small bit of oil in a dutch oven or heavy pot, over med-high heat
3. Add meat and onions and cook until meat has lost most of its pink (about 5-7 minutes)
4. Add squash, undrained tomatoes, drained beans, diced jalepeno, seasoning, and one can-ful of water. Cover.
5. Bring to a boil, reduce heat and simmer for 20 minutes or until squash is soft, stirring occasionally.
6. Serve with desired toppings.
(You can also make this in the crock pot, just put everything in at once and cook on low 6-8 hours.)
What’s great about this chili is that is a nice spin on a traditional tomato based chili. The squash adds a nice , sweet earthiness and a different texture to the slight spice of the dish. Enjoy!!
And, of course, if you try this out, make sure to stop by and let us know how it turned out!
(since I didn’t take a picture, this is a pic courtesy of Laura Pants on Flickr.)