“Meatless Mon….er, Tuesday!"
My daughter recently came home from volunteering @bountyandsoul raving about the butternut squash chili w/wheatberries she had tried there....and my reaction was "who are you, and what have you done with my child". She brought the recipe home and we made it together that weekend and I was blown away! So hearty and full of flavor...a great vegetarian/vegan dish to incorporate into your menu.!
Squash::
1 lb. butternut squash (small cubes)
Olive oil
¼ tsp cumin
½ tsp red pepper flakes
Preheat oven to 350°. Peel and cube squash, place in bowl and coat with oil and spices. Spread on parchment lined baking sheet and roast for 40 minutes.
Chili:
1 medium onion (diced)
2 cloves garlic (minced)
½ tsp cumin
1 tsp coriander
½ tsp red pepper flakes (I would start with ¼ tsp if you have sensitive palates)
1 can white beans (rinsed)
1 can black beans (rinsed)
1 can no-salt diced tomatoes
½ c cooked wheat berries
Saute onion and garlic in olive oil. Add spices and cook until fragrant. Add beans and tomatoes. Simmer for 15 minutes. Add squash and wheat berries. Simmer and serve with lime wedges, avocado cubes, green onions and fresh cilantro.