Squash, the Flavor of Fall

October 17, 2014

Watercolor sketch of acorn squash

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.

Here’s the recipe again if you missed it in my earlier post.

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3 Responses to “Squash, the Flavor of Fall”

  1. shoreacres Says:

    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. 🙂


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