Week #26 into my CSA farm share (shout to Lancaster Fresh Farm Coop!) and you start to run out of ideas. While I was excited for the first squash of the season – a cute gold acorn squash, the endless peppers and onions were throwing me for a loop (even though I know I’ll be pining for them by next month.) I’ve made pumpkin chili before so I figured why not an acorn squash farmshare chili including those peppers and onions.
I routinely roast my bell and hot peppers – it’s an extra step but so worth it for the depth of flavor they give. And since I’m not super confident in my knife skills (a.k.a. hacking away at a thick skinned gourd), I opted to simply cut the squash in half, plop it in a greased baking pan and roast for 45 minutes. In hindsight, I should have scooped out the seeds before roasting (and then roasted them on their own like pumpkin seeds.) For the chili, I scooped out the squash flesh and because it was super soft, it pretty much “melted” into the chili. While I’m not really one for sneaking veggies into recipes, this is a GREAT way to get some extra nutrients like fiber, Vitamin C, potassium, Vitamin A, magnesium into a dish – especially for those who don’t think they like squash!
This is a super versatile chili – I used pinto beans but you could use any kind you like; kidney, black, cannellini or even chick peas. Next time, I’d love to add in some lean ground turkey or turkey sausage. And you could also throw in just about any veggie from your fall farmshare or farmer’s market trip. Next time, I may even try beets.