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