Posts Tagged ‘chili’

Butternut Squash Casserole

Switch out your sweet potato casserole with butternut squash! This butternut squash casserole is sweet and creamy and topped with crispy butternut squash seeds.

Butternut Squash Casserole 2

Looks like sweet potato casserole doesn’t it? Well I hate to burst your bubble but it’s butternut squash and it tastes even better! Roasted with nutmeg and chili powder and then blended with honey, cinnamon, and ginger (don’t ask why I roasted with one seasoning and then added more later). Since one friend at Friendsgiving has a nut allergy I quickly substituted the nuts in the topping for butternut seeds. Now that’s how you make the most out of your squash! You could also try swapping sweet potato in your favorite casserole recipe and using butternut squash instead. You won’t be sorry. After being shocked to discover it wasn’t sweet potato, all my friends said they preferred it with butternut squash!

Butternut Squash Casserole 1

One year ago: Single Serving Apple Crumble

Two years ago: Homemade Peanut Butter Hot Cocoa Mix

Three years ago: Pumpkin Kissed Gingerbread Brownies
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Slow Cooker Vegetarian Pumpkin Chili #PumpkinWeek

Chili has never been easier, just throw everything in your slow cooker and let it do the rest. Try this vegetarian version with cauliflower and pumpkin.

Slow Cooker Vegetarian Pumpkin Chili 1

Hi and welcome to day 2 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

Check out all the #PumpkinWeek Bloggers and their recipes:

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Recently my friends hosted a chili cook off and obviously I participated. Normally I stick to my dad’s tried and true chili (which has won competitions in the past) but I decided to do something completely different. I figured what better time to experiment than with a crowd of people to eat at least some of the potentially disastrous results?

I based this recipe off of my dad’s but with lots of substitutions including black beans, pumpkin puree, and cauliflower. When I first tasted it I felt like something was missing only to realize it was meat. So while it wasn’t a failure, as a meat-eater this chili was just okay. Seems kind of wrong to post a recipe that I’m not screaming is the best thing in the whole wide world but that’s life, not everyone likes the same things. If you are vegetarian it may be right up your alley and it is for you that I post this recipe. To me chili just isn’t the same without meat! The chili I voted for (and which won) was made with pulled pork – something I definitely need to try.

Slow Cooker Vegetarian Pumpkin Chili 2

One year ago: Chocolate Pumpkin Cupcakes with Cinnamon Buttercream

Three years ago: Stuffed Flank Steak with Potato Cakes and Amaretto Chocolate Cheesecake
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Cheddar Chili Cornbread Pasta Bake

This recipe is the reason why I made a double batch of chili just for me. It also comes in handy if you like to jazz up leftovers into a new meal (I happen to fall into that category). I know this from experience as I was attempting to eat everything in my fridge before the holidays arrived. Normally this would have resulted in creating even more leftovers but I brought this dish to a potluck and it was a huge success! Which means no more leftovers, hooray!

…but now what am I supposed to eat?

Don’t forgot to enter the giveaway going on right now for an adorable cookie spatula!

CHEDDAR CHILI CORNBREAD PASTA BAKE

Serves 4-6

Ingredients:

1-1/2 cups uncooked whole wheat elbow noodles

3/4 cup freshly grated cheddar cheese

2-1/2 – 3 cups of leftover chili

1 batch of your favorite cornbread (I used half of this recipe and baked the other half as muffins)

Directions:

  1. Preheat oven to 425 degrees.
  2. Boil water and prepare pasta according to directions, shaving 1-2 minutes off the cooking time since the noodles are going into the oven. While the pasta is boiling, mix up a batch of your favorite cornbread and grate cheese. Drain pasta.
  3. Spray an 8×8-inch baking dish with non-stick spray. Add pasta to the bottom of the dish, then layer on the cheese and chili. Top with your cornbread batter, spreading gently with a spoon. Don’t worry if it doesn’t reach the edges.
  4. Bake for 30-35 minutes, or until cornbread is golden on top and cooked underneath*. Serve immediately. Leftovers are good for 3-4 days.

*Note: depending on what cornbread mixture you use, your cooking time may differ. Just make sure to check it after 30 minutes or so. The cooking time will increase for the bread since it has “wet” layers underneath.

Source: How Sweet It Is

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