Tag Archives: fall

Butternut Squash & Poblano Pepper Chili

butternutblog7The recent cold snap has put us here at AP in the mood for some delicious comfort food. I decided to take some of the latest local offerings from Enterprise Farm out of western Massachusetts to put together a hearty chili to warm up from the inside out. Beautiful poblano peppers and seasonal butternut squash are the stars of this cozy dish.

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For the chili:

2 tbsp olive or coconut oil
1 whole red onion, chopped
3-4 cloves of garlic
3 large poblano peppers
1 large butternut squash
5 stalks celery
1 can black beans, rinsed
1 lb ground beef *
1 can crushed tomatoes
1 can tomato paste
2 tsp chili powder
1 tsp cinnamon

 

on top:

sour cream or crème fraiche
sliced avocado
l’amuse signature gouda
salt, to taste
lime juice, to taste

 

1. Roast the poblano peppers in the oven at 425 degrees for 10-15 minutes until the skin is just starting to look blistered. Peel and cube the butternut squash into ½ inch pieces while they’re cooking.

2. De-seed the poblano peppers and chop roughly into ½ inch pieces. Chop stalks of celery.

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3. Chop the onion and garlic. Throw onion into a large pot with your oil on medium heat. Stir every couple of minutes, waiting until fragrant, about 5-10 minutes. Add in the butternut squash and poblano peppers. Stir. Add in the celery.

4. Let everything cook on medium high heat for 5 minutes, stirring occasionally. Add the ground beef and brown in the pot for a couple of minutes.

5. Add the can of tomatoes, black beans, and tomato paste. Season with chili powder and cinnamon. Stir, cover and cook on medium low heat for 15-20 minutes.

6. After the chili cools, top with lime juice, sour cream, sliced avocado, salt, and for extra brownie points shred a little (or a lot) of l’amuse gouda on top!

* if you are a vegetarian or don’t want beef, another can of black beans works just as well in its place.

Enjoy!

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A Visit to AP’s Pumpkin Patch

photo-26It seems like they show up earlier every year. You swear you’ve got one last beach trip left in you, until you see that orange label in the fridge at your corner package store, and it’s all over. Resistance is the first impulse, and understandably so. It isn’t just the beer snobs who turn their nose up at these squashy beacons of fall. Even if you’re one of the folks who gets googly-eyed over a cinnamon sugar rim, it’s usually with a heavy heart that we accept the arrival of pumpkin beer. Continue reading