Ever since I ate this squash recipe I’ve been jonesin’ for a repeat. The first batch of squash I bought at the Grower’s Market went funky and I threw them into the backyard in a big fat huff. I then realized that farmer’s market squash was grown locally and has been stored for months (since fall). I added a few squash to my Giant list and here we are.
Thank you Bekka Shepherd! One of my very oldest friends (2nd grade) sent me this recipe as her family’s weekly staple. She’s a busy working mom so I can officially deem this “busy working mom approved”. Ok, this is it, a really, truly, EASY recipe. I mean it. If you can open cans you can make this. If you want it to be more like chili, skip the chicken broth. With the broth, it’s sort of like a “stoup” or a nice, thick soup. The first time I made it like chili – no chicken broth and some simmering to thicken it up. The second time, soup! Both flavorful and delicious.
As I write this post there is a quarter of this pie in my fridge and its all but shouting my name. I can almost hear it through the door. I’ve texted my neighbor to tell me the second they get home so I can bring them what’s left of the goodness before I eat it all, fork in hand, fridge door ajar. The two pieces I had last night along with the one this morning were scrumptious but I need help not going overboard (turns out I don’t have a lot of self control).
I love casseroles in theory; in actuality they’re usually full of ingredients I avoid at dinnertime. I’m talking egg noodles, sour cream, canned soup, spice packets, etc. I also need it to be easy; I don’t want to cook each part separately then put it together just so I can call it a one-dish-meal. This checked all the boxes and it’s a dieter’s dream; full of protein and low in calories.
I have so many thoughts. First, I was always hesitant to try pumpkin chili because it sounded gross. In my mind there was pumpkin pie mashed with meat and beans. My church and cooking gal pal Heather had it on her site, here, and wanted to see if I had any suggestions. I trust her cooking, so I figured it was worth a try. I followed her blueprint but added here and there as necessary. The end result floored me, not because it was so good (which it was) but because you literally cannot taste pumpkin – it just has a more creamy consistency (minus any dairy) which makes it pretty awesome.
My bestie Jenna texted me one night with lots of exclamation points. It was about this Blue Apron meal she had just made – the explanation seemed confusing and when she texted me pictures of the Blue Apron “how to” and recipe, it still seemed strange. Was it a soup? A pasta dish? I’d been wanting to make something with miso and Jenna, a great cook, endorsed this recipe big time. I went for it.