I eat pumpkin all year round. I kid you not. I could eat pumpkin 365 days a year. Just ask my former co-workers who used to roll their eyes at me when I would make pumpkin soufflé in the office microwave for breakfast almost every morning.
When I was telling Michelle I was having a hard time finding canned pumpkin puree earlier this month she insisted I could make my own. And guess what? She was right!
Ever since devouring my first batch of homemade pumpkin puree no gourd has been safe! In fact, this weekend, with a little help from Rachel Ray Magazine, I made an amazing recipe using acorn squash. I wanted to share this recipe with you today because I thought about Michelle the entire time I was preparing this dish. Without Michelle’s coaching I would have been busting open a can of puree instead of busting open a relative of my beloved pumpkin.
This soup also reminds me of another conversation I had with Michelle who mentioned she was having a hard time finding good Mexican food in Australia. I don’t think you’ll find a soup exactly like this on any Mexican menu, but I think Mexican restaurants around the globe might reconsider if they had a batch of…
Fitness & Spicy Chili con Chili
- 1 large acorn squash (about 2 pounds), cut into quarters and seeded
- 3 dried red chilies
- Boiling water
- 1 t chili powder
- 3 poblano chilies
- 3 T extra-virgin olive oil
- 1 large onion, chopped
- One 15-ounce can black beans, rinsed
- 1 T chopped fresh oregano
- Salt and pepper
- 1/2 cup Sour Cream
Preheat the broiler. Microwave the squash on medium-high power until fork-tender, about 10 minutes; let cool slightly. Scoop out the flesh and transfer to a food processor; discard the skin.
In a bowl, soak the red chilies in just enough boiling water to cover until softened, about 15 minutes; drain. Discard the stems and seeds. Add the red chiles and the chili powder to the food processor; puree.
Place the poblano chiles on a baking sheet, and broil, turning occasionally, until charred all over. Transfer to a bowl, cover and let sit until cool enough to handle, about 10 minutes. Discard the stems and seeds, then chop.
In a saucepan, heat the olive oil over medium-heat. Add the onion and cook until softened, about 5 minutes. Stir in the squash puree, poblanos, black beans, oregano, and 1 cup water. Bring to a simmer and cook for 15 minutes; season with salt and pepper. Stir in the sour cream.
I hope you’ll give this recipe a try. It just might squash your need to run to the border!
