Spicy Black Bean and Butternut Squash Soup

Spicy Black Bean and Butternut Squash Chili

The inspiration for this meal came from the one poor little butternut squash that’s been sitting on my counter since November, just begging me to be cooked. The truth is, I’m so squashed-out from all that we got from our farm share that I just couldn’t bear to eat anymore for at least a month. I knew I probably only had a few weeks left before my squash started to go bad so I searched my cupboards (AKA Pinterest) for a dish that wasn’t overly squashy. The original recipe calls for adding bulgar to add bulk and to replace the beef, but I chose not to add it. I love chili, so I knew I’d only be kidding myself into thinking it was something that it’s not. That being said, this soup definitely stacks up against the competition. It makes a hearty weeknight meal or reheats easily for lunch. Bonus: It’s 100% vegetarian/vegan if you use vegetable broth and omit the optional greek yogurt topping.

Spicy Black Bean and Butternut Squash Soup
adapted from The Bitten Word

  • 1 1/2 tablespoons olive oil
  • 1 onions, chopped
  • 4 garlic cloves, chopped
  • 2 1/2 tablespoons chili powder
  • 1 tablespoon ground coriander
  • 1 28-ounce can whole peeled tomatoes, hand crushed
  • 2 15.5-ounce cans black beans, rinsed
  • 2 cups frozen fire roasted poblano peppers
  • 1 medium butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
  • 2 teaspoons dried oregano
  • 2-4 cups chicken or vegetable broth, depending on desired thickness
  • juice of half a lime
  • coarse kosher salt
  • greek yogurt (optional)
  • sliced avocado (optional)

Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, poblanos, squash and oregano. Add broth and lime juice. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until squash is tender, stirring occasionally, about 30 minutes. Season to taste with coarse salt and freshly ground black pepper. Serve with greek yogurt and avocado slices.

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Twice Baked Winter Squash Gratin

attendees for the November Supper Club

attendees for the November Supper Club

the delicious menu

the delicious menu

Twice Baked Winter Squash Gratin

For our second Supper Club our host chose Crockpot and Stovetop dishes as her theme, as she is in the middle of a kitchen renovation. While this dish was neither (no one ever said I was good at following the rules), I figured I could just bring it over hot. I had (and still currently have) so much winter squash left from my farm share that I really needed to use it up. And since the hubs doesn’t eat it, this was really the only opportunity I had to use some of it up. It came out pretty good for just winging it! The only issue I ran into was when I was running the onions through the food processor. They kept getting stuck around the blades so I needed to make sure to check that those got pureed. Other than that, this dish was delish!

Twice Baked Winter Squash Gratin

  • 1 butternut squash, acorn squash and red kuri squash (or any other combination)
  • 4 small onions
  • 3-4 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 1 cup ricotta cheese
  • 1/4 cup parmesan cheese, plus 3 tablespoons extra
  • pinch of fresh or dried parsley

Preheat oven to 400 degrees. Slice squash in half, scoop out seeds and cut the onions in half. Coat the cut sides with olive oil and season with salt and pepper. Lay the squash halves, cut-side down, on a baking sheet. Place the onions under each squash cavity and place in the oven. Roast until very soft and fork tender, 35 to 40 minutes. Remove from the oven and set aside until cool enough to handle. Scoop out the flesh from the squash halves and place in food processor with the roasted onions. Purée until smooth. Transfer to a large bowl and mix with ricotta and parmesan cheese until well incorporated. Add more salt and pepper if needed. Fill a shallow dish with mixture. Sprinkle the top with remaining parmesan cheese, parsley and a light drizzle of olive oil. Bake uncovered at 350 degrees for 30 minutes. Place under broiler for 5 more minutes, until top of gratin has browned.

White Bean Soup with Sausage and Collard Greens

White Bean Soup with Sausage and Collard Greens

It’s been getting pretty chilly in Buffalo (queue the snowing in July jokes) so, oh baby, does this soup hit the spot on those frigid days! The white wine and spicy chicken sausage really help to pack a flavorful punch into each bite. It’s so hearty that it’s more like a stoup (stew + soup), rather than a soup, but we’ll keep it simple for now and stick with calling it a soup.

White Bean Soup with Sausage and Collard Greens

  • 2 tablespoons olive oil
  • 1 pound spicy chicken sausage, casings removed
  • 1 onion, diced
  • 3/4 cup carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 3 potatoes, halved and sliced with skins on
  • 4 cups chicken broth
  • 2 cups water
  • 1 cup dry white wine, Chardonnay
  • 1 16 ounce can cannellini beans, rinsed and drained
  • 2 cups finely chopped collard leaves, thick stems removed
  • salt and pepper to taste

Heat the olive oil in a large stock pot over medium heat. Add sausage. Using a wooden spoon or similar, break it up into smaller pieces and cook until no longer pink. Add in the onions, carrots, celery and garlic, and cook for 5 minutes. Stir in the potatoes and rosemary. Add the chicken broth, water and white wine and bring to a boil over high heat. Once boiling, reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannellini beans, collard greens, salt and pepper. Simmer covered for 30 more minutes.

Roasted Acorn Squash Stuffed with Sausage, Quinoa and Apple

Supper Club Place Setting

Service for 10!

Supper Club Menu

The menu!

Supper Club Attendees

The gorgeous group of attendees!

Sausage, Quinoa and Apple Stuffed Acorn Squash

Sausage, Quinoa and Apple Stuffed Acorn Squash

I mentioned last week that I hosted my first-ever Supper Club. As the host, I was responsible for the main dish and everyone else brought sides that went with our theme for the month, Fall. I decided to go with stuffed acorn squash because I could make all the ingredients the night before and just reheat the day of. I’d say it worked out pretty well. So well that we ate and drank ourselves into mini food comas and we even had leftovers for a few days. Bonus!

Roasted Acorn Squash Stuffed with Sausage, Quinoa and Apple

  • 6 acorn squash, rinsed
  • 4 tablespoons olive oil
  • salt and pepper, to taste
  • 1-1/2 pounds spicy chicken sausage, casings removed
  • 2 Fuji apples, peeled, cored and diced
  • 1 small green pepper, diced
  • 1 small jalapeño, minced
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 1 cup quinoa
  • 2 cups chicken broth
  • 1 teaspoon fresh thyme

Preheat oven to 350 degrees. Cut each squash in half crosswise; scoop out seeds and save for Roasted Acorn Squash Seeds. Cut a thin slice off the bottom of each half so they can stand upright. Season the inside of each squash well with some of the olive oil, salt and pepper. Place each half, cavity side down on a cookie sheet and bake until tender when pierced, about 45 to 50 minutes. Meanwhile, in a medium skillet over medium-high heat, add remaining olive oil, chicken sausage, apples, peppers, jalapeño, onions, garlic, shallots, salt and pepper. Stir often until apples are tender when pierced, about 8 to 10 minutes. Cook quinoa according to package directions, substituting the chicken broth for water. When cooked, add quinoa to the apple-sausage mixture. Fill each squash equally with sausage-quinoa-apple mixture and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.

Roasted Acorn Squash Seeds

Roasted Acorn Squash Seeds

Last Wednesday I hosted a supper club at my house and served stuffed acorn squash as my main dish (more on that later). I never knew you could roast any seeds other than pumpkin, but since I was roasting six acorn squashes I didn’t want all those the seeds to go to waste. After some googling, I learned that acorn squash seeds actually are edible, along with butternut squash seeds. Seriously. Who knew? There so many things I’ve learned by having my CSA and this is just another thing! These came out great and would make a tasty snack or the perfect accompaniment for a fall meal.

Roasted Acorn Squash Seeds

  • six acorn squashes
  • 3 tablespoons olive oil
  • generous amount of salt
  • 3-4 tablespoons pumpkin pie spice

Preheat oven to 350 degrees. Cut squash in half using a large butcher knife. Scoop out the seeds from the halved squash. In a colander, run the seeds underwater, separating them by hand and discarding any bits of squash left attached. Place clean seeds on a kitchen towel and allow them to completely dry. On a cookie sheet, spread the seeds out, drizzle with olive oil, sprinkle with salt and pumpkin pie spice. Mix until well coated. Bake for 10 minutes or until the seeds begin to brown.

Goat Cheese Tortellini with Roasted Vegetables

Goat Cheese Tortellini with Roasted Vegetables

  • 1 medium butternut squash
  • 3 small beets
  • 1 medium eggplant
  • 1 medium zucchini
  • olive oil
  • handful of fresh herbs, stemmed and chopped (rosemary, oregano, thyme and chives)
  • salt and pepper
  • 1 package of goat cheese tortellini (in the refrigerated section)
  • parmesan cheese
  • crushed red pepper flakes

Preheat oven to 450 degrees. Prep the butternut squash by peeling the outer skin and removing seeds, dice into 1-inch cubes. Peel beets and dice into small cubes. Cube the eggplant and zucchini and toss all vegetables in olive oil, fresh herbs, salt and pepper. Place on a large cookie sheet and bake for 20 minutes, stirring occasionally, until cooked. Cook tortellini according to package directions. Drain and toss with the roasted vegetables, 1 tablespoon of olive oil, parmesan cheese and red pepper flakes. Serve and enjoy!

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