One un-intended but very cool outcome of writing a book and doing all this blogging has been contact with old friends from high-school and growing up. The following recipe is from my pal Brandy who is an avid CrossFitter and pretty damn good Paleo-Chef-in-training.
Pumpkin Paleo Chili on Spaghetti Squash w/ Butternut-sage Drizzle.
(It honestly tastes better to me without the drizzle, but I thought it might be a nice flavor and add some color to presentation, but whatev! )
2 lbs Organic 99% fat free ground turkey
1 whole organic red onion
1 large can organic stewed tomatoes w/ basil
1 small can organic tomato paste
1 med can organic pumpkin
1/4 cup chopped organic cilantro
1/2 bottle pumpkin ale beer (optional – sub water) (Editors note-remember, this WILL have gluten in it! How on earth could you work around this…)
1 large organic butternut squash
5 organic garlic cloves or more depending how u like it
2 tsp chili powder or more depending how u like it
2-3 organic green or red chili peppers
1 tsp nutmeg
1 tsp cinnamon
Himalayan sea salt & cracked black pepper to taste
1/4 c diced broiled butternut squash taken from above
1/2 organic yellow sweet onion
1 organic garlic clove
1.5 tbs organic chopped sage
1/4 cup organic soy milk
Himalayan sea salt
1 large organic spaghetti squash
Turn crockpot on low. Combine all canned items for chili as well as beer or water.Make sure you buy a can of stewed tomatoes that are still chunky..
Dice Butternut Squash and broil with EVOO for approx 30-45mn. Set aside 1/4 cup after cooked. Make sure Butternut squash “crisps” for added texture in chili.
On medium heat, caramelize red onion, garlic & chili peppers in saute pan w/ EVOO and sea-salt. Put in crockpot. Now brown ground turkey, keeping it chunky, as it is difficult to get a bean-less chili to stand up very well w/ texture. Heavily Season meat with chili powder, cracked black pepper, salt, peppers, cilantro
Add turkey, cilantro, nutmeg, cinnamon & all but 1/4 cup of butternut squash to crockpot, turn on high.
Keep Baking Spaghetti Squash. approx 1 hr total time
For drizzle. Take remaining 1/4 cup of butternut and place in blender. Saute sage, EVOO, yellow onion garlic and sea-salt till brown. Add to blender with Organic Soy Milk or Coconut milk and Puree.
Prep Chili Serving bowls with gutted Spaghetti Squash, pour over Pumpkin Chili, drizzle with butternut-sage puree..Garnish with sage.
Great Fall flavors!