I love how many different types of squash we get in our CSA share from Wild Earth Farms.
Each fall we collect some of the seeds from each of the different types of squash and try to grow our own plants in the spring. We can usually manage to get them to sprout and sometimes even move them to the outdoor garden but beyond that we haven’t been very successful.
The squash we get from the farm is very interesting. There are so many different sizes, shapes and colours. The textures of the stem, skin and innards are all so fascinating.
And of course we taste them too. All the muffin, cake and loaf recipes made with squash are very popular. The savory items are more challenging. Still, we try. They may never become permanent menu items but it is always fun to see what we can do with all our squash.
Slow-Cooker Vegetarian Chili
• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• salt and pepper
• 1 28-ounce can diced tomatoes
• 1 15.5-ounce can black beans, rinsed
• 1 15.5-ounce can kidney beans, rinsed
• 1 medium squash, peeled and cut into 1⁄2-inch pieces
• sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving
In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, squash, and 1 cup water. Cover and cook until the squash is tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours. Serve the chili with the sour cream, scallions, radishes, and tortilla chips.