I had every intention to post three wonderful squash recipes that the world would be inspired to make. After posting a picture of my what I thought would turn out being chili on social media, I received requests for the recipe. So here is my one squash recipe for now. Look for more soon because I have to get rid of the acorn and spaghetti squash I have sitting in my kitchen.
This “stew” is so flavorful and filling. I made it in the crockpot so it cooked while I went on with my life. You can put the crockpot on while you sleep or while you are at work. Putting it on while I am at work makes me nervous as I am away for a good ten to eleven hours and fear that I am going to burn my apartment building down. Cooking while sleeping works out better for me. It’s your choice.
I also made cornbread with this meal and am giving my super simple recipe for that too. You will never need to make cornbread from a box ever again. It takes the same amount of time so make one from scratch. Really. For everyone who is already making their own, you will notice I don’t use butter in the batter. Try to breath. I add only two tablespoons of butter on top once it comes out of the oven versus the usual four tablespoons in the batter. It makes me feel better. Do what you will. Anything tastes better than than the boxed version.
1 medium onion, chopped
10 baby carrots, chopped
2 stalks celery, chopped
2 cups apple, peeled, cored and diced
2 cups butternut squash, peeled, seeded and chopped
5 Italian sausage links, casings removed, cooked
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
10 ounces chicken broth
1/2 can light coconut milk
2 tablespoons tomato paste
1/2 can black beans, rinsed and drained
Fresh sage leaves
Make sure your sausage is fully cooked. Add all the ingredients in the crockpot, stir, and let it simmer on low for 4-6 hours. Add fresh sage and enjoy!
Cast Iron Cornbread
1 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 cups buttermilk
1/4 cup milk
2 tablespoons of butter, set aside until the cornbread is done
Preheat oven to 425 degrees F.
2. In a medium bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the buttermilk, milk, and egg. Pour the buttermilk mixture into the dry ingredients and stir the batter together until completely combined. Don’t over stir.
3. Grease a small cast iron skillet, pour the batter in the skillet, and bake until a skewer inserted in the middle comes out clean, about 20 to 25 minutes. Remove from the oven and slather the butter on top while it’s hot. Serve warm. Leftovers can be wrapped in plastic wrap or placed in an airtight container at room temperature for up to 3 days.
I hope you try this meal. If you do, let me know how you like it and how you made it your own.