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An Original Recipe by Angela Trentadue
As we have now passed the fall solstice, I felt it was okay to put out a recipe using winter squash. This is a favorite in my family and it’s easy enough for anyone to make. This recipe calls for a butternut squash, but it would be a great place to try one of the hardier varieties – like kabocha, kuri or buttercup – since all that needs to be done is baking and then scooping out the flesh.
Preheat oven to 400 degrees.

Cut in half lengthwise:
1 large butternut squash
Scoop out the seeds, rub the cut side with butter and sprinkle with salt and pepper.

Lay face down on a large sheet pan and add:
2 apples, peeled and cut in half, core removed

Bake about 40 minutes or until squash is very tender. If apples begin to turn brown before the squash is done, remove them and continue cooking the squash. When squash is tender, remove from oven and allow to cool slightly.

Meanwhile, roughly chop:
1 large yellow onion
1 large clove garlic

Heat 1 tablespoon butter or coconut oil in a large saucepan over medium heat. Add the onion and cook until tender, about 5 minutes. Stir in the garlic and cook about 2 minutes more.

To this add the spice sachet (recipe below). Stir to soak the sachet with the onion mixture and begin the release of oils from the spices. Allow to cook a few minutes more.

Add 4 cups of water (or chicken or vegetable stock)to the pan, bring to a simmer and cook about 15 minutes.
Once the apples are cool enough to handle, chop them into 1/2″ pieces and add to the soup pot. Continue with the squash, scooping the flesh from the skin and stir into the soup. The
squash should be soft enough to break down in the liquid and become creamy. Cook just a few minutes more, then remove from heat.
To finish, remove sachet from pot and, working in small batches, puree the soup in a blender or food processor. As each batch is done, pour into a new, clean saucepan. Adjust
seasoning, adding salt as needed, or water if the soup is too thick. If it’s too thin, simmer over low heat until it thickens.
Serve with a swirl of yogurt or sour cream.
Curry Spice Sachet:

1- 1″ piece fresh garlic
1- 3″ piece cinnamon stick
4 cloves
2 teaspoons whole coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon cardamom seeds

Place spices together in the center of a piece of 4″ square piece of cheesecloth. Pull up each of the corners to form a little bundle and tie with kitchen string.

An Original Recipe by Angela Trentadue

You may notice that this recipe has no meat in it, but (for those of you who might not consider meatless chili actually chili) you’ll never miss it. It’s perfectly thick, rich in beans and onions and has great depth of flavor from roasted tomatoes, chipotle in adobo, dried anchos and a bit of cocoa powder. The veggies I’ve added to the mix round out the flavors with sweet bell peppers and creamy butternut squash. My preference is to use regular yellow onions in the chili and then top it off with some candy onion, along with sharp cheddar and a bit of sour cream.

1 large yellow onion, diced
1 large red bell pepper, diced
1/2 poblano pepper, ribs and seeds removed, diced
2 cloves garlic, minced
1 small chipotle in adobo sauce, minced
1 tbs ancho chile powder
1 tbs cocoa powder
1/4 c sundried tomatoes, chopped fine
1 butternut squash, top half only – peeled and cut into 1/4” dice
1-28 oz can tomatoes, rough chopped, juice reserved
2-15 oz can black beans
1-3 tsp soy sauce

Begin by heating 3 tablespoons vegetable oil in a large saucepan or stockpot over medium-low heat. Add onion and sweat, allowing to soften. Stir in peppers and continue to cook, melting onions and peppers together.

Once the peppers and onions have released their juices and start to stew together, stir in garlic, chipotle with some adobo sauce, chile powder, cocoa powder and sun-dried tomatoes. Stir everything well and cook about 4-5 minutes.

Stir in butternut squash and stir to coat well. Allow to cook for a few minutes more, stirring any time the mixture sticks to the bottom of the pan. Add the chopped canned tomatoes and give another good stir.

Let cook another 4-5 minutes.

Finally, add the reserved tomato juice and the beans. Mix well and let simmer until squash is tender. Taste for seasoning, adding soy sauce and chile or cocoa to your preference.
Serve with sour cream or yogurt, diced onion and grated aged cheddar cheese.