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Chili in Squash Bowls and a Cookbook Giveaway

I love the flavor combination of spicy hot chili and sweet winter squash. Usually I’ll roast some peeled and diced butternut squash and add it to my chili. Only this time I had a buttercup squash in the house, which doesn’t lend itself well to being peeled, so instead of putting the squash in the chili, I served the chili in the roasted squash halves.

I think of buttercup squash as a “poor man’s” kabocha squash — similar in appearance on the outside, although the kabocha is darker orange on the inside with a richer flavor. Still, the buttercup is a nice squash and, as it happens, it makes a great bowl for chili, too. With each bite of chili, you can get a little taste of the edible “bowl” on your fork or spoon.

Which brings me to a question: How do you like your chili? Do you eat it with a fork or a spoon? In a bowl or on a plate? Do you like it saucy or not? Alone or with crackers, bread, or tortilla chips? On a bed of noodles or rice? Straight up or garnished with goodies such as avocado, onion, vegan sour cream, or something else?

Cookbook Giveaway: Just post a comment about your favorite way to eat chili for a chance to win a copy of Vegan Fire and Spice. A winner will be chosen at random in the next two weeks.