Hey, guess what? It’s October! Which means all things ghouls, Halloween parties, treats, scary movies and delicious soups and stews! This month, I wanted to share a wonderful, thick and flavorful chili for those cold evenings—my Oktoberfest Butternut Squash Chili. Packed with one of my favorite squashes and other good things, this chili will light a fire within you.
Glancing over this ingredient list, you might wonder, “What in the chili-making world is this madness?” But, oh, it’s all very intentional, my friends! The most important addition to the recipe is an Oktoberfest Volksbier brewed by Pondaseta Brewing Co. I also threw kale (gotta sneak in those nutrients), nutmeg, cinnamon and maple syrup into the mix.
Why? Because the kale and beer bring some bitter attitude, and those sweet spices and syrup? They smooth things out, like culinary therapy. And just for you, I threw in cauliflower florets—because they look like tiny floating brains!
MUAHAHAHAHA!
‘Tis the season for those glorious golden gourds and zucchini popping up at farmers’ markets and grocery stores. My grocery cart always has a few nestled between the broccoli and a bag of grapes. And I can just feel the envy from fellow shoppers as they pass by, secretly admiring my choice of squash, probably wondering what culinary magic I’m about to pull off with these beauties from the Cucurbitaceae clan.
Now, I know some of you are knee-deep in squash. Your gardens are overflowing, and you’ve become a squash philanthropist, handing them off to anyone who’ll take them. But before you banish another squash to the “I-can’t-eat-any-more” pile, hear me out—either send them my way or let me show you some fresh, fabulous ways to turn these vegetables into true table showstoppers.
Ready to rethink your squash game? Let’s dive in!
COOKING WITH SQUASH
Acorn, Pumpkin or Butternut
You can slice them into rounds or delightful wedges and roast them to add to salads or rice dishes. I often leave the skin on acorn and delicate varieties when roasting. They become soft and less bitter, so eating the skin’s perfectly OK.
Or, try stuffing them with cooked quinoa, nuts, fragrant herbs, cinnamon and dried cranberries for a tasty baked autumn meal. I love using these flavor combinations, especially during the upcoming holiday season.
Another great idea is to hollow out and remove the seeds, peel the skin off, cube them, and roast them with fresh thyme, nutmeg and olive oil for a yummy side dish.
Boil them cubed in veggie broth, drain, and process with a bit of coconut milk for a silky winter mash perfect for those comfort food cravings.
Spaghetti Squash
Good gracious, what an excellent squash this is for spaghetti noodle substitution! Half that puppy, rub it with olive oil, sprinkle with salt and pepper, and roast (cut side down)! Using a fork, scrape the squash meat from its shell and enjoy with your favorite marinara recipe.
So, stop by Pondaseta Brewing Co. for a six-pack of Volksbier. Or pop in on a weekend evening for live entertainment, beer sampling and great eats!
Oktoberfest Butternut Squash Chili
1 small or ½ large yellow onion, chopped
1 tablespoon olive oil
Dash kosher salt and cracked pepper
2 tablespoons tomato paste
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (8-ounce) can tomato sauce
¼ cup chili powder
2 teaspoons ground cumin
1 teaspoon paprika
2 tablespoons garlic powder
1 teaspoon kosher salt
24 ounces Volksbier by Pondaseta Brewing Co.
1 medium butternut squash, peeled and cut into ½-inch cubes
½ head cauliflower, cut into florets
1 bunch lacinato kale
2 (15-ounce) cans chickpeas
1 cup vegetable stock
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
⅛ cup maple syrup
Kosher salt and cracked pepper to taste
Heat a large Dutch oven or stew pot over medium-high heat. Add olive oil and onions; saute for a few minutes or until they become slightly translucent. Stir in tomato paste and cook for a minute or until it smells sweet and aromatic. It will stick to your spoon when you mix it into the onions. Don’t panic. Just work with it as you mash into the onions. Add tomatoes, tomato sauce, chili powder, cumin, paprika, garlic, salt and beer, then stir to combine. Reduce heat to low and simmer for about 10 minutes.
Add squash and cauliflower to the pot and let simmer for 30 minutes until soft but not falling apart. Then add chickpeas, chopped kale, stock, nutmeg, cinnamon and maple syrup; season with salt and pepper. Reduce heat to low and let simmer for 10 minutes. Serve hot.
Make 4 to 6 servings
