I’m about to make the chili recipe I found on the Amazing Ribs site. Instead of carrots, I’m thinking about substituting butternut squash to change the flavor profile a bit. Has anyone tried this?
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Has anyone tried using butternut squash in chili?
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No, but we had a massive amount of green zucchni one year from a friend and they could be sliced the size of hamburg patties. I grilled them to a nice golden char/ sear on the weber. We bagged them for fridge and freezer to add to different things. I chopped a bunch for chili once. Helped add some thickness without beans. I' not sure how butter nut would work, but I'd give it a go.
Also, welcome to the pit!
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Could be an interesting experiment. I like the idea of changing up the flavor. When I thought about it, my main concern would be the pieces of squash getting too soft and falling apart. So, I probably would try a bit of a pre-cook of the squash, maybe with onions and other flavors, to sweat some of the moisture out, but still keeping them firm. Then, set aside and add to the chili in a late stage of the cooking, so the flavors mix up, but they don't break down too much.
Just speculating, so take it with a grain of salt! Be curious to see how it comes out.
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My absolute favorite chili recipe calls for butternut squash. I don't use it because I'm not a squash fan, but it is supposedly an authentic Texas thang. Prolly a regional thang. https://www.epicurious.com/recipes/f...t-chili-350108. I finish mine in Spartacus to add more smokiness.Last edited by CaptainMike; April 4, 2020, 09:52 AM.
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My Texas heart screams that this (or carrots for that matter) Is blasphemous!😳 But you do you...
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This is my go to chili recipe: https://iwillmakecrafts.wordpress.co...getable-chili/ and you could easily add in some squash in the roasting of the vegetables. You'll see the recipe calls for textured vegetable protein. I, of course, always use 2 lbs of meat.
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Put it in early...whether on purpose or just not knowing any different...and it will thicken it right up. Perfect...if that’s the plan. ;-)
Add it later in the cooking if you want it to resemble squash.
Think of it as a "softer" version of a starchy potato, like Idaho & russet...versus a less starchy squash like zucchini.
General rule: winter squash (acorn, butternut, pumpkin) = more starchy. Summer squash (zucchini, crookneck, straightneck) = less starchy.
I’ve also used pumpkin in a black bean soup. Nobody even knows it’s there. It’s simply a starch by the time they get it...but it adds a lot of body.
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