Fiery Squash Chili Food

BUTTERNUT SQUASH CHIPS

Steps:

• In a small mixing bowl, thoroughly combine the salt, garlic powder, paprika, brown sugar, black pepper and cayenne. Set aside.
• Using a sharp knife, cut the tubular top portion away from the globe-shaped bottoms of both squash. Using the knife or a mandoline, shave the tops into chips. Submerge the chips in a deep container with ice water for 10 minutes (this removes any extra starch and makes the chips crispy). Strain the chips and pat dry.
• Meanwhile, using an instant-read thermometer, bring 3 inches of duck fat to 325 degrees F in a heavy gauge Dutch oven over medium heat. Working in batches, fry the chips until they are golden and crispy, 5 to 7 minutes. Transfer with a fine mesh strainer to a paper-towel-lined dish. Season immediately with a sprinkle of spice mix. Repeat until all chips are fried. Transfer to a large bowl and serve.

BEEF AND BUTTERNUT SQUASH CHILI

Steps:

• Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add beef and cook and stir until no pink remains, 5 to 7 minutes. Drain and discard grease. Transfer beef to a bowl and sprinkle with salt.
• Add remaining olive oil to the Dutch oven. When hot, add butternut squash and onion. Cook and stir until vegetables begin to soften, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder and cinnamon; cook for 1 minute.
• Add cooked beef, tomatoes, broth, water, and honey; bring to a boil. Reduce to a simmer and cook until squash is nice and soft and beef is tender, 25 to 30 minutes. Add beans and cook until heated through, about 5 minutes.

FIERY SQUASH CHILI

Steps:

• 1. In a large, wide saucepan sweat onion in 1 Tablespoon of oil until translucent.
• 2. Add diced tomatoes with tomato sauce, spices and garlic.
• 3. Bring to a boil over high heat, then stir in squash. Reduce heat and simmer uncovered and stirring occasionally, until squash is tender, about 30 min.
• 4. Stir in peppers, beans and frozen corn. Boil, then reduce heat and simmer, stirring often, until peppers are soft, 10 to 15 minutes more.
• 5. Stir in cilantro and spoon into bowls. Top with sour cream.

BEEF AND SUMMER SQUASH CHILI

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking up the meat, until browned, about 3 minutes. Add the onion, poblano and garlic; cook, stirring occasionally, until the vegetables are tender and lightly browned, about 5 minutes. Stir in the chili powder, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until combined, about 1 minute.
• Add the tomatoes and the beans and their liquid to the pot; bring to a boil, then reduce the heat to medium and simmer until the liquid is slightly reduced, about 5 minutes.
• Stir the squash into the pot. Partially cover and cook, stirring occasionally, until the squash is tender and the chili thickens slightly, about 10 minutes (add up to ½ cup water if the chili is too thick). Season with salt. Top each serving of chili with the avocado and some cilantro.

SPICY ACORN SQUASH

Steps:

• Preheat oven to 425 degrees Fahrenheit
• Halve the acorn squash and remove all seeds. Keep them halved, or quarter or slice them, depending on your preference.
• Mix the spices (cayenne optional) in a bowl until fully combined.
• Place the acorn squash on a foil-lined baking sheet, then sprinkle the spice mix over all of the squash pieces.
• Place the squash in the oven and bake for 35 to 45 minutes. Remove from the oven and serve immediately.