Submitted by Anne Marie Rossi of Natick. She picks up her copy of Edible Boston at Whole Foods. Getting my weekly vegetables from a CSA farm share (Vanguarden CSA in Dover) has dramatically changed the way my family eats. Before I joined, I would buy the same few vegetables over and over at the grocery store. Carrots, potatoes, and broccoli were the regulars, with an occasional bag of corn on the cob. My family wasn’t getting much variety, but I wasn’t sure how to expand our repertoire.
Butternut squash was one vegetable I used to avoid at the market, but now that we get a lot of it from our farm share, I was surprised to discover how well it works in a chili recipe. The sweetness is a wonderful contrast to the savory seasonings. This recipe makes a nice big batch to last a few nights.
INGREDIENTS 1 tablespoon olive oil 1 small onion, chopped 1 clove garlic, crushed 1½ pound butternut squash (or other winter squash), peeled and cubed 3 stalks celery, chopped 4 cups cooked pinto beans, or 2 cans drained and rinsed 1 28-ounce can diced tomatoes 2 cups broth, chicken or vegetable 2 teaspoons chili powder 2 teaspoons salt 1 teaspoon cumin
DIRECTIONS In a large pot, sauté the onion in the olive oil over medium heat until soft. Add the garlic and cook for another 30 seconds.
Add the squash, celery, and the remaining ingredients to the pot and simmer for 30 to 40 minutes, until all the vegetables are soft. If you don’t want your beans to be mushy, add them during the last few minutes of cooking.
Serve warm with brown rice or cornbread on the side.