Spicy Thanksgiving: Roasted Acorn Squash with Chili Vinaigrette

Hey all!

I’m going to continue with thanksgiving recipes this week!!! You do not need to eat unhealthy during the holidays!! I promise you! And “homestyle” doesn’t need to be soft, savory, and sweet…..my home can be SPICY!

Roasted Acorn Squash with Chili Vinaigrette

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Ingredients

  • 2 (1 1/2 – to 1 3/4-lb) acorn squash
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 6 tablespoons olive oil
  • 1 garlic clove
  • 1 1/2 tablespoons fresh lime juice, or to taste
  • 1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
  • 2 tablespoons chopped fresh cilantro

Directions

1.Put oven racks in upper and lower thirds of oven and preheat oven to 450F.

2. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges.

3. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans.

4. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

5. While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined.

6. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

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Black bean and Sweet Potato Chili

HELLO THERE FALL TIME!!! With the latest cold snack to hit..I already miss summertime, but I look forward to good soup recipes. This one was out of this world amazing. Inspired by a chili made by the Pelican Brother Food Truck here in Gainesville, FL. Here is it kiddos!!!

 

Black bean and Sweet Potato Chili

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Ingredients: (makes about 6-8 servings)

1 each of large yellow onion, green, yellow and red bell pepper (diced)

12 cloves of garlic minced

1 tbsp. of olive oil

1- 28oz can of crushed san marzano tomatoes

1- 28oz can of Muir Glen Organic fire roasted diced tomatoes

4- 15oz cans of organic black beans

2 tbsp. of cumin

1-2 tbsp. of chili powder

1 tbsp. of cayenne pepper

1 tbsp. of garlic powder

1 cup of vegetable stock

sea salt/pepper to taste

Roasted Potatoes:

3 large sweet potatoes diced

1 tbsp. olive oil

1 tbsp. of cumin

1 tbsp. of chili powder

 

Directions:

1. Sauté peppers, onions, and garlic in oil over medium heat in a large pot. Add a little salt to draw the moisture out of the onions (that’s called “sweating” them…and we all know how I live to sweat!).

2. Add beans, tomatoes and seasonings into pot. Simmer for as long as you need. I like to simmer it all day so that the house smells like chili and I torture everyone that comes over.

3. Pre-heat oven to 400 degrees

4.  Separately, toss the diced potatoes in the oil and extra seasonings. Spread on a parchment paper lined baking sheet. Bake for 15-25 minutes. Cooked on outside but still a little raw in the middle.

5. Allow potatoes to cool completely. Then about 15 minutes before serve time…add potatoes into chili and stir gently.

6. Serve and love it!!!!