gmhTODAY 22 gmhToday Oct Nov 2018 - Page 82

PUMPKIN , TURKEY AND WHITE BEAN CHILI

This is a great way to use up that leftover Thanksgiving turkey ! This is a mild chili with only a small amount of chili powder but make it to your preferred heat level by adding in some diced green chilies , jalapenos , or some hot chili powder !
3 Tbsp olive oil 1 cup chopped yellow onion 1 cup ½ ” diced carrots 1 cup ½ ” diced celery 3 cloves minced fresh garlic 3 cups cooked shredded turkey or chicken 32 ounces chicken broth 15 ounces pumpkin puree , about 2 cups ¼ cup heavy cream 2 15 ounce cans white cannellini beans ( or fresh cooked equivalent ) ½ tsp salt ½ tsp freshly ground black pepper 2 tsp ground cumin 1 tsp mild chili powder
Heat oil in large Dutch oven over medium heat . Sauté onions , carrots , and celery until slightly softened . Add garlic and cook another minute . Stir in all remaining ingredients . Cook over medium heat about 15 minutes , then reduce heat to simmer until ready to serve .
( Note , this can also be prepared in a crock pot . After the vegetables are sautéed , add everything to a crock pot and cook , covered , on low about 4 to 5 hours .)
Cathy ' s entire career has been in the food business . She received her culinary training at CIA , Culinary Institute of America , at both Greystone ( Napa ) and Hyde Park , NY . She managed Research and Development for Gilroy Foods and in the past ten years she was involved in their frozen vegetable business , heading up Business Development , Sales and Marketing . She lives in Gilroy with her husband , Peter Katavich .
This is easy , beautiful and delicious with the pairing of sage and browned butter with the squash . I like acorn squash because of its size and unique shape , but any winter squash will work .
2 small acorn squash 2-3 Tbsp Olive oil 6 Tbsp unsalted butter 10 fresh sage leaves Salt and freshly ground pepper
Heat oven to 400 degrees . Line a rimmed baking sheet with foil . Brush the foil and the cut sides of the squash with olive oil . Place squash cut side down on the foil .
Roast until the squash is soft , about 40 – 50 minutes .
ROASTED ACORN SQUASH WITH BROWNED BUTTER AND SAGE
When the squash is nearly done , melt butter in a small skillet over medium heat . Add the sage leaves and cook until the butter is golden brown , and sage is crisp . Watch carefully and adjust heat if needed , so the butter and sage don ’ t burn .
Remove squash from the oven and place cut side up on a serving dish .
Drizzle squash with browned butter and sage . Season with salt and pepper and serve immediately .
PUMPKIN TRIVIA
The world ’ s heaviest pumpkin was grown in Germany in 2016 , and weighed 2,624 lbs .
The largest pumpkin pie ever baked weighed 3,699 lbs . — 2010 Pumpkin festival in Ohio .
The self-proclaimed “ Pumpkin Capital of the World ” is Morton , Illinois where Libby Foods has its pumpkin industry and plant .
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GILROY • MORGAN HILL • SAN MARTIN OCTOBER / NOVEMBER 2018 gmhtoday . com
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