BBQ BUTTERNUT SQUASH CHILI was the meal for the cooking demonstration at Thursday’s grand opening of Destination Bradford’s Food Pantry. The nutrition coordinator from Second Harvest, David Godoy, prepped and cooked it up in about 30 minutes.
The recipe comes from the PA Healthy Pantry Initiative, a project of Feeding PA in partnership with the Pennsylvania Department of Health.
To make this chili, you will need: 1 pound of ground beef browned and drained (or a 15-ounce drained can of beef), a 28-ounce can of diced or whole tomatoes, 2 cans (15 ounces each) of beans (kidney, black, pinto, etc.) drained, a small onion chopped, 2 cups of cubed butternut squash, and the following seasonings: 2 teaspoons each of salt, black pepper and chili seasoning. A quarter cup of barbeque sauce is listed as optional.
To cube squash, first peel the vegetable. Then cut it in half from end to end. Remove the seeds. Cut what remains into half-inch pieces.
Combine in the pan from browning the beef or in a large pan, the meat and drained beans. Add the tomatoes with their juices to the same pot. Add in squash, onions and seasonings. If using barbeque sauce, add that as well.
Cook on medium heat bringing the ingredients to a simmer. Stir every few minutes to prevent burning. After 15 minutes, lower heat to low and cook until the squash is tender.
This meal makes four to six servings.
