Two Bean Butternut Squash Chili

I'm a sucker for a good chili ... spicy, warm, comforting. And for some very strange reason, I never make the same chili twice. I'm always tweaking: always adding a little extra this or subtracting a little of that. Sausage, ground meat, bell peppers, beans; regardless the ingredients, there is always a soul-satisfying, heartwarming bowl of chili to enjoy.

This time around, chunks of butternut squash replaced meat and provided for the perfect counterpart to cannelini and black beans. Chipotle chilies added a smoky, spicy dimension of flavor every bowl of chili should boast.

Once done, just add a dollop of Greek yogurt and some fresh cilantro over top for the perfect chili everyone will enjoy.


Two Bean Butternut Squash Chili

1/4 cup olive oil
2 medium onions, chopped
4 garlic cloves, minced
1 small to medium butternut squash, peeled and cut into 1-inch cubes
2 chipotle chilies, seeds removed and chilies finely chopped
2 teaspoons ground cumin

1/2 teaspoon dried Greek oregano

2 medium tomatoes, diced

2 tablespoons tomato paste
2 cups black beans, either canned or dried beans boiled until just tender

2 cups cannelini beans, either canned or dried beans boiled until just tender
2 cups vegetable or chicken broth

1 1/2 cups water (use more as needed)

Salt and pepper, to taste

Heat oil in a large pot over medium-high heat and saute onions and garlic about 10 minutes until quite soft. Add the butternut squash and cook for a couple of minutes. Stir in tomatoes, paste, broth, chipotle chilies, cumin and oregano. Add the broth and water and bring to a boil. If using dried beans that have been boiled until just tender, add now and simmer chili for about 25 minutes; if using canned, let mixture simmer for about 15 minutes before adding rinsed beans to pot and then simmering for 10 minutes more.

Season to taste with salt and pepper and serve chili in bowls topped with Greek yogurt and chopped cilantro.

Butternut Squash and Caramelized Onions over Polenta

It's been a while since I participated in the Leftover Queen's Royal Foodie Joust, but I'm back this month with an entry using each of the three chosen ingredients (orange colored squash/pumpkin; black tinted stout; sugar) and lots of Fall flair.

A heartwarming, soul-satisfying dish fit for Autumn is what I was going for here. So I took some flavorful butternut squash, soaked it in dark beer, coated it in brown sugar then browned it in some butter and roasted it with a bit of the beer til tender. Onions caramelized with the remaining beer joined the butternut squash atop a silky polenta.

Serve this as a side dish to grilled or roasted beef, veal or chicken; as a stand alone first course; or even a light main dish. I thought of adding some crispy bacon or pancetta but we'd had enough meat in our diet last week though either would add a great dimension of flavor to this dish though.

Now, if you're a food blogger and not yet a member of the Leftover Queen's Foodie Blogroll, head on over to Jenn's site and sign up now. You'll be part of a great community of bloggers, you'll enjoy some great contests and giveaways and you'll qualify to compete in the monthly Royal Foodie Joust.

Roasted Butternut Squash and Caramelized Onions over Polenta

1 small butternut squash, peeled and cut into large chunks

1/2 bottle dark beer

Pinch of cayenne pepper

1/2 cup brown sugar

2 to 3 tablespoons butter

2 medium onions, thinly sliced

Salt and freshly ground pepper, to taste

For the Polenta:

2 cups chicken or vegetable stock

2 cups water
1/4 teaspoon salt
1 cup cornmeal for polenta

Dash of nutmeg

Pat of butter

1/4 cup grated parmesan

Heat oven to 350 degrees. Place the butternut squash in a large bowl; add the beer and cayenne pepper and give it a good stir until all the pieces of squash are coated well. Let the butternut squash soak in the beer mixture for about 15 minutes.

As the polenta cooks, heat 2 tablespoons butter in a large oven-proof skillet. Place the brown sugar in a bowl and once the butter is heated well, take the butternut squash cubes straight from the beer, coat each piece well with brown sugar and add to the hot skillet. Brown all the butternut squash pieces evenly on all sides then add half the beer marinade to the skillet and place it in the oven to roast the squash until tender.

Meanwhile, begin the polenta by bringing the water, stock and salt to boil in a large saucepan. Gradually whisk in the cornmeal and cook the polenta over moderately low heat (at barely a boil), stirring quite frequently until thick and smooth, about 30 to 40 minutes. Remove saucepan from heat and stir in the nutmeg, parmesan and butter. (Polenta will keep warm, covered, about 20 minutes. Stir well before serving.)

As the polenta cooks, in a skillet or saucepan, add the remaining 1 tablespoon butter and the sliced onions and cook 4 to 5 minutes until softened. Stir in the remaining beer and continue cooking the onions until golden and caramelized.

Spoon some polenta on the plate--or in a bowl--top with some caramelized onions and place a few pieces of butternut squash on top as well. Drizzle with any sauce from the roasted squash skillet and serve immediately.