Chili Squash

Serves: 6

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This recipe adapted from The New Laurel's Kitchen is a delicious and comforting addition for a simple weekday meal of wraps.



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 Kathy Blackman, former PCC staff

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More about: winter squash


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