Whether you have your squash put up in the freezer or you are still storing whole winter squash in the garage or basement, this is a great cold weather recipe to help you use it up before Spring.
Any winter squash will work like pumpkin, Hubbard, butternut, or even acorn (though I have not tried it). I used a Long Island Cheese Squash that my mother grew in her garden.
No one will ever suspect there is squash in this chili!
Black Bean and Squash Chili
1/2 lb. light pork sausage
1 T. extra virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can (14.5 oz.) petite diced tomatoes
1 can (14.5 oz.) black beans
1 cup roasted* winter squash puree
1 T. cumin
1 T. chili powder
1 t. cinnamon
1/2 t. allspice
1/2 t. fresh ground pepper
3 cups chicken broth
1 T. red wine vinegar
In a large skillet, cook sausage until brown. After sausage is browned, add olive oil and cook onion until soft. Add garlic and sauté for 1-2 minutes more. (Do not burn.) Add tomatoes, black beans and squash. Stir in spices. Add chicken broth and vinegar and stir to combine. Simmer uncovered for 35-40 minutes on low heat. Season with salt and pepper if needed.
*Roasting winter squash is so easy. Simply cut the squash in half, remove seeds, rub inside with olive oil, season with salt and pepper, and place cut side down on a foil lined rimmed baking sheet. Preheat oven to 350 degrees. Depending on the size of the squash, roast for 30 minutes to two hours or until tender.
Check out these other winter squash recipes:
