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Acorn Squash Chili

1 large acorn squash (about 2 lbs), cut into quarters and seeded

1 teaspoon chipoltle chili powder

1 teaspoon chili powder

3 poblano chilis

3 tablespoon olive oil

1 large onion, chopped

1 can (15 ounces) black beans, rinsed

1 tablespoon chopped fresh oregano

salt and pepper

1/2 cup sour cream

1.Preheat the broiler. Microwave the squash on medium high until fork tender, about 10 minutes. Scoop out the flesh, discard skins.

2. Put squash and chili powder in a food processor; puree.

3. Place the poblano chilis ona baking sheet and broil until they are nicely charred all over. Transfer to a bowl and cover . The steam will help loosen the skin. Let sit until cool enough to handle. Disard stems and seeds, then chop.

4. In medium saucepan, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the squash puree, poblanos, black beans, oregano and 1 cup water. Bring to a simmer and cook for 15 minutes; season with salt and pepper. Stir in sour cream before serving.

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