The Fall Season brings bright colors, crisp temperatures, football . . . and a host of veggies that I really don’t know what to do with. One of my nutrition goals is to try new fruits and vegetables that I didn’t eat growing up or that I didn’t enjoy, as well as to spruce up our menus throughout the year so we don’t fall into a rut. And with the cost of food nowadays, I think it’s really important to take advantage of whatever is in season so as to get the best prices. And right now, it seems squash is king. Which leads me back to the fact that I don’t know what to do with it. So, I did a little research . . .
Apparently there are hundreds of varieties of squash – not very helpful when you’re new to it. It’s squash overload. But basically there are two kinds: Summer and Winter. Summer squash are ones like zucchini and yellow crookneck, but mainly these are picked in the warm months, have a slightly thinner skin, and don’t keep very long. (That explains a few things for me.) Winter squash, on the other hand, are picked in the cooler months, and because they have a thicker skin, can be stored longer. These are the acorn, pumpkin, and butternut types.
Turns out squash is pretty powerful, too. They’re loaded with Vitamins A, B6, and C, plus calcium, magnesium, beta-carotene, and iron. These help with eye, skin, and mental health – and the fiber means it’s good for your gut. Not to mention it’s also pretty tasty. So here’s a recipe we recently tried that blew us away with its zingy, flavorful yumminess. We substituted the ground beef with ground turkey, by the way, and it’s a lighter, but still filling, alternative.
Prep: 10 min.
Cook: 30-40 min.
Total: 40-50 min.
2 tablespoons extra virgin olive oil
1/2 cup diced celery
1/2 cup chopped red onion
2 cloves minced garlic
1 pound lean ground beef or turkey breast
2 teaspoons red pepper flakes
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon ground coriander
1 teaspoon onion powder
1 teaspoon garlic powder
salt and pepper (to taste)
1/2 cup chopped red bell pepper
2 1/2 cups diced butternut squash
2 cups diced tomatoes w/ juice (if canned)
1 cup tomato sauce (no sugar, if possible)
1 cup chicken or vegetable broth
fresh cilantro or parsley for garnish
In a large pot, heat the olive oil over medium heat. Sauté the celery and red onions for about 3 minutes. Then, add the garlic, and sauté for another minute.
Add the ground beef (or turkey) cook thoroughly, breaking it up with a spoon, about 5 minutes or so. (If using frozen meat, thaw it first.)
Add the red pepper flakes, cumin, paprika, coriander, onion powder, and garlic powder. Add salt and pepper to taste. Mix everything well.
Add the red bell peppers, butternut squash, diced tomatoes, tomato sauce, and broth, then mix well.
Bring the chili to a boil, cover with a lid, and reduce heat to a simmer. Cook for 30-40 minutes. Serve with fresh chopped cilantro.
Note: If you’re watching your salt intake, this recipe can be made without it and still be full of flavor! Also, this makes really good leftovers!
Happy eating!
https://www.countryliving.com/gardening/a23457839/types-of-squash/
https://www.webmd.com/diet/health-benefits-squash
https://www.verywellfit.com/winter-squash-nutrition-facts-calories-and-health-benefit-4117503
Original recipe by Olivia at https://www.primaverakitchen.com/no-bean-whole30-butternut-squash-chili/
The information provided on this website is intended for educational purposes only and is, in no way, a substitute for professional medical advice. ALWAYS talk with your doctor about conditions, medications, and concerns you have about your health and work together to determine the best course of action for you.
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