Squash, the Flavor of Fall
October 17, 2014
Watercolor sketch of acorn squash
I had to quickly paint this squash before I cooked it. I used its roasted flesh, instead of pumpkin, in the chili recipe that was posted on the Gordon Farm Blackboard (see earlier post about that destination here.) I also used a tablespoon of Mrs. Wages dry salsa mix instead of chili powder, which I did not have on hand. And I added half a diced green bell pepper. This was really the most flavorful soup, and I will make it again for sure.
Here’s the recipe again if you missed it in my earlier post.
Rosemary's Blog 
October 18, 2014 at 6:53 am
I’m so glad you posted this again with your “revision,” because I forgot to write it down last time. I’m getting butternut squash at market today (our acorns aren’t in quite yet) and I believe I’ll try it out with that.
I’ll probably double the onion, chili powder and cumin, and cut the oregano. Or not. We’ll see. Oregano isn’t my favorite, but I might try it just to see what it’s like. I’m such a stick-in-the-mud when it comes to food — but if I’m making something that’s supper for a few days, I want to like it. 🙂
October 18, 2014 at 6:54 am
Oh! And I like your water color, especially the splash of cranberry beneath.
October 18, 2014 at 7:33 am
I think this recipe is very adaptable. Let me know if you like it.