Butternut Squash Black Bean Spinach Chili

Butternut Squash Black Bean Spinach Chili     2-3 servings

1/2 organic butternut squash (use the other half in another recipe) (or 2 cups frozen)

1 cup organic spinach, washed and then chopped

1 15 ounce can organic black beans, drain and washed (or use 2 cups of homemade)

1/2 sweet onion, chopped finely

3/4 cup (before dicing) roasted red peppers, diced (jarred worked great)

1 organic vegetable bouillon cube

1 1/2 TSP garlic, minced

1/8 TSP ground cumin

1/2 TSP ancho chili powder

1/4 TSP oregano

2-3 cups water (or omit bouillon and use homemade chicken broth)

1 1/2 TSP olive oil

2-4 TBSP sour cream added after cooking chili, to taste

• peel squash, grate half, cube half  (if using frozen, don't grate, just use cubes)
• saute diced onion in about 1 1/2 TSP olive oil in large pot over medium heat, cook 2 minutes
• add diced roasted red peppers and garlic to pot with onion, cook 2 minutes
• add squash to pot, stir to combine, cook 2 minutes
• add beans, that have been drained and rinsed, to pot with 2 cups water (depending on the size of your squash, you may need to add additional water to cover ingredients
• add remaining ingredients and stir well
• bring to a simmer, then reduce heat to medium low
• simmer 15-20 minutes, stirring occasionally, cook until squash is tender
• salt and pepper to taste
• add a dollop of sour cream and stir in, to taste

Butternut Squash Recipes

Who knew that butternut squash increases serotonin in the brain?  According to the Dr Oz show that I watched this afternoon, eat one 1/2 cup serving per day to boost serotonin to the brain.  Move over antidepressants, butternut squash is moving in!

I have been eating butternut squash more frequently now that I know how to cook it several ways.  I used to get the hubs to split it in half and bake it in the oven for an hour which is delicious. Then I saw on Facebook how to peel butternut squash, slice and bake it.  Butternut squash can also be peeled and boiled until tender then mash it, add some cinnamon and honey and it is delicious.  I also saw several recipe that used grated butternut squash for hash browns!

Since I am cooking for two, a butternut squash is definitely more than we can eat in a day.  Generally, I peel and slice the end that doesn't have the seeds in it and bake that part the first day.  The bulb end that has the seeds can either be grated to make hash browns or boiled to make mashed squash the second day.  And most of the time we have leftovers of both to eat for breakfast or lunch.

Baked Butternut Squash Medallions

Peel the squash using a potato peeler. Depending on your peeler, this might take a couple of swipes around to get all the peel off.  Cut off the bulbous end of the squash that has the seeds and use that for the next recipe, butternut hash browns. Slice the straight part into medallions about 1/4-1/2 inch thick.  Try to be consistent with the thickness so they cook evenly.

Preheat oven to 400 degrees.  Brush olive oil or coconut oil on both sides of the discs. Prepare several baking sheets with parchment paper or use glass baking dishes.  Place the butternut squash discs on the prepared baking sheets/dishes.  Bake 20 minutes, then turn and bake additional 20-30 minutes depending on the thickness of your slices.  Sprinkle with cinnamon.

Butternut Squash Hash Browns

1-2 cups grated squash (I used the bulb end of squash)
1/4 cup grated onion
1-2 TBSP Olive Oil

Remove the seeds from the bulb end of the squash that has been peeled.  Grate the squash.  Press the moisture from the squash between layers of paper towels, so it doesn't end up soggy.  Heat a medium skillet over med-high heat with 1 TBSP of olive oil.  Place the grated squash and grated onions into the heated pan, cook about 3-4 minutes on one side, flip and continue to cook until squash is tender and starts to brown.  You may need to reduce the heat once you flip the squash.  Salt to taste.