Butternut Squash Chili 

Being completely honest here, I wasn't too sure about making this recipe.  I've been trying new flavors on my family and it's been hit and miss.  Naturally, I spare you of my misses and only post recipes that go over well.  If my family tells me they wouldn't ask for it, it doesn't make it to this blog.  So, with that being said, this recipe is a winner!

The original recipe was torn out of a Southern Living magazine some time last year.  Butternut squash is a totally new flavor for us.  I had no idea this fruit was delicious, because I didn't know how to use it.  Last night, I had more butternut squash than the recipe called for, so I baked the rest in a little butter, brown sugar and cinnamon.  It was similar to eating candied sweet potatoes.  Raw, it tastes like an orange gourd until the end when it reminds me of watermelon.  Not the sweet part, but that grassy taste near the rind.  It's not bad at all raw.  If I were on some desperate to lose weight raw diet, I would eat it.  Am I being too honest?  Let's get on with Butternut Squash Chili recipe, shall we?

The original recipe calls for cooking lean ground beef and bell pepper in a dutch oven first, before adding all the rest of the ingredients.  I was out of ground beef, so I left it out.  It was still very filling, says my husband.

HERE'S WHAT YOU SEE IN THE PICTURE

• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 (15oz) can Mexican style stewed tomatoes
• 1 (16oz) can dark kidney beans
• 1/2 small butternut squash, peeled & cubed to make 1 1/2 cups
• 1 cup beef broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup frozen corn

Cook onion in a little oil in a large pot until translucent.  Add in tomatoes with their juices, beans, squash, broth and spices; bring to a boil over medium high heat.  Cover, reduce heat to medium low, and simmer, stirring occasionally, 15 minutes.  Stir in corn, recover, and cook 15 minutes or until squash is tender and chili is thickened.  It does thicken more after it cools down.

TIME TO EAT!