Recipe of the Month  
October, 2019
                              Roasted Winter Squash Chili

2 tablespoons extra-virgin olive oil
2 large sweet onions, coarsely chopped
1 red bell pepper, coarsely chopped
4 cloves garlic, finely chopped
4 cups butternut squash, cut into 1” cubes and roasted*
1 can cannelloni beans, rinsed
1 can kidney beans, rinsed
1 cup frozen shelled edamame
1 cup fresh or frozen corn
3 cups vegetable broth or water, divided
1 28 ounce can chopped tomatoes
1 tablespoon chili powder
1 teaspoon paprika
1/2  teaspoon crushed red pepper (Add more to satisfy your
       personal taste)
2 teaspoons ground cumin
1/2 cup fresh cilantro, coarsely chopped
2 tablespoons fresh sage, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper

1 cup Greek yogurt
2 tablespoons coarsely chopped parsley or cilantro for garnish

Heat olive oil in a large soup pot over medium heat until it just
begins to shimmer. Add the onions and pepper and saute until
translucent, about 5 minutes. Stir in the garlic and cook until
fragrant, about 1 minute. Add the canelloni beans, kidney beans,
edamame, corn, 2 cups broth, tomatoes, and spices. Bring to a boil
and reduce to a simmer. Cook on low for about 30 minutes or
until the chili begins to thicken. Be sure to stir at least twice
during this cooking process.

Remove the chili from heat and add the roasted squash. Gently stir.
Add reserved broth if the chili is too thick. Serve with a dollop of
Greek yogurt sprinkled with herbs.

*Roasted Butternut Squash

Preheat oven to 400 degrees.

Place squash on a baking pan. Drizzle with extra-virgin olive oil
and generously add salt and pepper. Toss until all squash pieces
are well coated. Add additional olive oil if necessary.

Spread the squash evenly over the pan, trying to keep the chunks
from touching one another. Roast for 10 minutes.  Stir the squash
and roast for  an additional 5 minutes until it is browned but firm
when pierced with a fork. Remove from oven and cool until ready
to use.