Squash, the Flavor of Fall

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.