this recipe Fall: The Beginning Of Winter Squash Season
As soon as winter squash hit the markets, we are all about adding it to much of our cooking! We love winter squash, and for me, it is a great alternative to potatoes, especially sweet potatoes, since I have a potato intolerance. My intolerance feels pretty unfortunate during the summer when the primary alternative is plantains, and they are hit or miss at the grocery store. So, if you see me at the grocery store this fall, I will be stocking up and probably have a cart or basket full of squash. There will be a few delicata because I think you should just probably have at least a couple on hand at all times when they are in season. Then, I definitely need butternut and spaghetti squashes too, because you never know when you might want to whip up a hash or a casserole.
Just Put Squash In It
Adding squash to chili like we have in this Paleo squash chili is just so delicious. It adds a little tender sweetness and another layer of texture combined with the peppers, onions and tomatoes. Plus, it is way more friendly on your stomach than legumes. So, just put squash in it instead of the beans. You’ll get your fiber, and feel satisfied without the bloat. You will also love the chunky texture and mildly spicy flavors. They will keep you warm and cozy all fall and winter!
Your Turn To Try Our Paleo Squash Chili
Quickly prep the ingredients for this Paleo squash chili and make a batch to savor this week. It will only take you about 30 minutes, and you’ll be enjoying a warming meal. Let us know how it goes by leaving a comment below. Take a photo and tag us on Instagram @realsimplegood, so we can check it out!
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