Just another Halloween decoration? Nope…..dinner!
I have been so excited to try out this recipe of Emily’s. It looked so enticing on her blog and I figured if the chili wasn’t good, the presentation itself makes this meal a winner. However, I am happy to report that the chili is phenomenal. This may be one of my favorite meals.
Butternut Squash Chili in Pumpkin Bowls
2 cups bell pepper, diced
2 cloves of garlic
1 butternut squash, cubed
2 cans black beans, drained and rinsed
1 can diced tomatoes
1 1/2 Tbsp chili powder
2 tsp cumin
2 tsp smoked paprika
4 cups vegetable broth
salt and pepper to taste
1. Slice off top of pumpkin (about 1/4 of the way down) and scoop out the insides.
2. Place empty pumpkin bowls on a baking sheet and roast in a 350F oven for 30 minutes.
3. While pumpkins are roasting, begin making the chili by sauteing the squash, peppers, and garlic until veggies are soft.
4. Once the squash and peppers are tender add the rest of the ingredients and simmer for 15 minutes.
5. Once the pumpkins have come out of the oven, ladle the chili into the pumpkin bowls. Put the chili-filled bowls back into the oven for another 45mins to an hour. Make sure to keep an eye on the pumpkins so they don’t get too soft and leak chili from the bottom. I removed mine after 45 mins, but probably could have left it in the oven for another 5 to 10 minutes.
6. Remove pumpkins from the oven and top with the tops of the pumpkins to keep warm until ready to serve.
Makes: 4-6 mini pumpkins worth
There is nothing bad about this dish. Chris was a little nervous when he found out that the pumpkins would be used for dinner (he doesn’t share my love…okay obsession, with all things pumpkin). However we both ended up loving that you can scoop a little bit of the pumpkin from the sides along with a bite of chili. This is definitely a great dish to wow guests with this fall or winter. Also, another reason I loved this meal so much is that it’s SO HEALTHY! Enjoy 🙂