Don't Squash Squash from the Menu!

Guest Blogger, Kristen G., MSD Student

Taste is the number one reason individuals choose to purchase and eat the foods they do. Butternut squash is a delicious, healthful, and diverse piece of produce which is also currently in season. Purchasing foods that are seasonally available may indicate that they were locally grown. There are numerous benefits to buying fruits and vegetables that were grown in close proximity to where people live, work, and play. This ensures that the produce is at its peak flavor and nutritional value. Local economies benefit by supporting hard working farmers and keeping disposable income within the community. This improves the economic health and vitality of our neighborhoods. Also, foods that are grown locally travel less miles from farm to plate. This reduces the use of limited natural resources such as fossil fuels.

Butternut squash is widely available from local sources throughout the month of March. This piece of produce does require hot cooking methods which is great as the cold weather is still upon us! This winter squash varietal has skin that is inedible and must be removed prior to cooking or eating. Butternut squash can be roasted, braised, steamed, boiled, microwaved, and simmered. This squash has a bold flavor and stands up well when prepared in either sweet or savory ways. One thing can be guaranteed when butternut squash is the star of your recipe—a warm, nutritious, and comforting meal will soon be filling your belly! Try this easy and healthy butternut squash and black bean chili recipe to keep you snug and satisfied in the cold days still to come.

Butternut Squash Black Bean Chili
Yields 4-6 Servings

1 tablespoon olive oil 
1 onion, peeled and diced
3 garlic cloves, minced
1 jalapeno, seeded and diced (leave seeds in if you like spicy!)
1 (2 pound) butternut squash, peeled and diced into 1" cubes
1 1/2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon dried oregano 
4 cups broth, chicken or vegetable for vegetarian
2 (15 oz) cans black beans, drained and rinsed
1 (28 oz) can diced tomatoes
salt and pepper, to taste
toppings:
Greek yogurt, cilantro, diced onions, cheese, limes

Directions:
In a large pot or Dutch oven over medium heat; add olive oil and onions and sauté for about 3-5 minutes or until soft. Add in garlic and jalapeno and sauté for 1 minute. Stir in butternut squash, chili powder, cumin, coriander, and oregano. Sauté for about 3 minutes. Pour in broth, black beans, and diced tomatoes. Bring to a boil. Reduce heat to low, cover with lid, and let simmer for 30 minutes. Serve with your preferred toppings.

http://www.madeinsonoma.com/2014/01/butternut-squash-black-bean-chili.html