10/10/13

Easy Baked Butternut Squash, Cauliflower, & Chickpea Chili Recipe


Though the weather was balmy last weekend, this week has proved itself to be more autumnal. When the thermometer starts dipping down into the 60s, that means I start cranking up the oven. I have this nesting instinct in the fall and winter that causes me to bake, and even though I am trying to lay off consuming sweets, that doesn't mean that I still can't bake.

I have always loved casserole-type meals; they are easy, take care of themselves, and are always warm and nourishing. Butternut squash is a great vegetable for cooking this way, but since Mr. Scissors has declared that he is tired of mashed squash, I had to come up with something that was less sweet and more savory. Chili spices seemed to me like they would do the trick! I love the sweet, savory and spicy combo of this veggie-heavy chili.

Easy Baked Butternut Squash, Cauliflower, & Chickpea Chili Recipe
vegan, gluten-free, make about 4-6 servings

Ingredients

  • 3 cups of peeled and cubed butternut squash (insides removed, of course)
  • 1/2 head of cauliflower, chopped into bite-sized pieces
  • 1 15 oz. can of chickpeas, drained and rinsed
  • 1 15 oz. can of fire-roasted tomatoes (You can used diced tomatoes here instead, or ones with jalapenos. If you would like a wetter chili, then use two cans.)
  • 2 TB oil (I used olive, but use your favorite type.)
  • 2 TB cumin
  • 2 TB chili powder
  • 1 tsp red pepper flakes (Adjust to your tastes.)
  • 2 tsp smoked paprika
  • 1 tsp oregano
  • 1 TB cocoa powder
  • 1 TB brown sugar
  • 1-2 tsp salt (to your taste) (I used smoked sea salt.)
  • crushed black pepper
  • Optional: garlic and/or onion powder or hing
  • Optional: One chopped red bell pepper (I would have added one if I had one!)

(L) The chili, pre-baking and (R) Two of my favorite seasonings from Trader Joe's



Directions

  1. Preheat oven to 425.
  2. In a large casserole dish (9x12"), coat pan with oil. Add spices and cocoa powder. Mix.
  3. Place, in an even layer, into the dish: First, butternut squash, red peppers (if using), then cauliflower, then, chickpeas, then tomatoes. Cover pan with tin foil.
  4. Bake for 45 minutes and remove from oven. CAREFULLY uncover pan (watch out for steam!) and  turn over veggie and add brown sugar. Bake for an additional 10 minutes.
  5. Remove form oven and add salt and black pepper. Serve over rice, couscous, or quinoa.

1 comment:

  1. This looks absolutely, divinely, unconditionnaly wonderful. I need this, and now. Gimme!

    ReplyDelete

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