This is a sponsored post of the best kind: Front Door Organics is a company I have personally been supporting since long before I was blogging. I’m thrilled to write about their services here, highlighting recipes and different aspects of the business of local/ organic food delivery.
If you’ve been reading here for a while, you’ll know I’m trying to eat local this winter. It’s not easy (I do cut myself some slack for the purposes of recipe development and, well, variety!) as the selection of produce has dwindled over the past few months (especially the fruit!). What I am embracing, though, is root vegetables and squash. Every week in my “Small Fry” box, I try to choose a different kind of squash to enjoy but because of my enthusiasm, I sometimes end up with a couple needing to be used up. Soup is the obvious path to take here but recently I’ve just been roasting off all sorts of vegetables and either serving them like that as an accompaniment to a main dish, or, in this case, adding them to a vegetarian dish to add some “bulk”. Sometimes when I make chili, I will add a grain like pearl barley or wheat berries but adding roasted squash instead simultaneously lightens the dish and turns it into a main course where you won’t even miss the meat (or grains)!
Vegetarian chili with roasted squash
A hearty vegetarian chili that is so flavourful that no one will miss the meat.
- 450g (1lb) squash (I used a combination of butternut and acorn)
- olive oil for drizzling
- 1/4 teaspoon cumin powder
- 1/2 teaspoon red pepper flakes
- 4 tablespoons olive oil
- salt and pepper
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red pepper flakes
- 2 x (540 ml) cans mixed beans, rinsed
- 1 (796 ml) can no-salt-added diced tomatoes, undrained
- pepitas (pumpkin seeds), to serve
- fresh cilantro, to serve
- sour cream, to serve
- avocado, to serve
- tortilla chips (no salt added), to serve
- Pre-heat the oven to 375˚F.
- Peel the squash and cut it into small cubes and place in a bowl.
- Coat the squash in olive oil, cumin and red pepper flakes and spread evenly on a baking tray lined with parchment paper. Season with salt and pepper.
- Roast for about 40 minutes – the cubes will still be a little firm.
- Remove from the oven and drain on a paper towel until you are ready to use them in the chill.
- Meanwhile heat olive oil in a large pot over medium-high heat.
- Satué the onion and garlic for a few minutes until they begin to soften, but not colour.
- Add the cumin, coriander and red pepper flakes and sauté until fragrant.
- Add the beans and tomatoes and stir to combine.
- Decrease the heat, cover and simmer for about 10-15 minutes.
- Remove the lid and add the butternut squash.
- Cook for another 10 minutes.
- Serve topped with tortilla chips, avocado slices, sour cream, chopped fresh cilantro and pepitas.
Recipe shared with permission, originally published on Front Door Organics.
What do YOU like to do with your squash?
Disclosure: I have been compensated in kind by Front Door Organics in exchange for a monthly post and for sharing my weekly deliveries on social media (which, quite frankly, I do anyway!). I have not received financial compensation for these posts and they have not been reviewed by Front Door Organics prior to publication. All opinions are my own (and, well, I’ve been using the delivery service since around 2007 so I can vouch for it!).