This is the second part of my squash adventure:
I had a big honkin' squash... butternut squash to be exact.
I consider myself a squash newbie.
It's not really my favourite thing ever but I gotta learn to deal with it because this squash is seriously huge and there isn't room in the house for it and the kids!


So, I got to work.  I started with the soup.  That was tasty and satisfying... I liked it!!
Then I got ahold of this idea from epicurious to make bean and squash chili.  I liked that idea.  I didn't exactly have the right ingredients but what are you gonna do?  You just kinda roll with it, right?  So, I made not so black bean stew instead.  I have added a couple of spices in the recipe that I didn't have (mostly chili powder) and I also listed what I used.  So, use your discretion here and taste as you go along.
I love that this didn't just use up the roasted squash


(Ok, so I peeled and chopped up the whole squash into nice big chunks and then tossed it in some oil, threw it all on a baking sheet, sprinkled some sea salt and roasted it for 30 min at 400 degrees F - I highly recommend it) but it also incorporated beans.  I'm really trying to work more beans into our diets.  All things considered, this recipe worked really well.  I adapted the idea pretty heavily but the concept works.  I would not have thought of this combination on my own, that's for sure.  I did cut the chunks of roasted squash up a little smaller than they were originally.  You could add some kinda of meat here if you wanted but to be honest, I didn't miss it at all.  In fact, the meat might fight a little too much with the strong tastes already present... your call though.  Give it a whirl if you have a squash that needs a home and let me know how you liked it.  So out of one squash I got two meals and some leftovers... not bad at all.
This ends my squash adventure.


Black Bean and Squash Stew/Chili adapted from epicurious.com

1 can kidney beans
1 can pinto beans
1 lg onion, diced
1 rib celery, diced
2 lg garlic cloves, minced
2 cups chard or spinach, diced
2 cups button mushrooms, quartered
3 cups butternut squash, cut into chunks and roasted
1 lg can diced tomoto
2 tsp salt
2 tsp sugar
1 tsp cumin
1 tsp chipotle powder
1 1/2 tsp paprika
2 tsp marjoram
2 tsp chili powder
2 tsp thyme
1 dash cinnamon
1 bouillion cube (I used vegetable)
dash of Worcestershire sauce (optional)

In a large, heavy bottomed pot heat some kind of oil (2 tbsp or so) and saute the onion and celery together.  Let that continue for about 5 minutes, until the onion begins to get transparent.   Add in the garlic and chard.  Cool together for about 4 minutes, until the chard begins to wilt.  Add in the mushrooms and the beans.  Mix together.
Add in the squash and tomato and mix together.  Allow that to simmer together for just a few minutes.  Add in the salt, sugar, cumin, chili powder, chipotle powder, paprika, marjoram, thyme, cinnamon, bouillion cube and Worcestershire Sauce (if you wish).
Check tastes and adjust salt if necessary.  Serve alone or with:
Rice
grated cheese
sour cream
warm tortillas.... etc.