Chili Squash
Serves: 6
This recipe adapted from The New Laurel's Kitchen is a delicious and comforting addition for a simple weekday meal of wraps.
Ingredients
PreparationIngredients
- 1 small organic butternut squash, or other winter squash Add to list
- 1 tablespoon light olive oil Add to list
- 1 clove garlic, minced Add to list
- 1 teaspoon chili powder (or more, to taste) Add to list
- 1/2 teaspoon ground cumin Add to list
- 1 teaspoon dried oregano Add to list
Preparation
To prepare cooked squash, cut into chunks and steam for 20 minutes, or bake at 350°F for 25 minutes. When cooked and somewhat cooled, remove peel.
Heat oil in a heavy pan and add garlic, chili powder and cumin. Stir for 1 minute, then add squash and mash into the garlic.
Add oregano and keep stirring and mashing until squash is heated through.
Recipe by , former PCC staff
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