This recipe came about because I was craving the flavors of fall, and because I had just bought some weird pumpkin looking squash from the farmers market and didn't know how to use it. Feel free to use any hard fleshed squash for this. Just check frequently to make sure you cook it until just tender. Because I'm using precooked chicken, you can adjust the cooking time to focus on the texture of the squash. I'm also thinking that bumping up the cumin and trading the chilli powder and onion/garlic powders for kashmiri, tumeric, and curry forward flavors would make a delicious spin on this.
A few tricks that elevate flavors.
1. Add your spices and tomato paste with you aromatics. It gives a depth of flavor you miss adding them later.
2. Instead of just salt, use Knorr Bouillon powder. It is going to add that hearty savory flavor called umami, and just heighten the flavors of everything.
3. Cocoa. Mom adds his to basically any tomato based sauce. She picked this up from watching Senoras make moles in Mexico. Remember, cocoa is not sweet by itself. It cuts the acidity of the tomatoes.
4. I think that's it. I mean, that's enough right?
5. Oh, freeze the rest of the squash on a sheet pan then throw it in the freezer.
4 cloves garlic minced
1 jalapeno minced (mine was a mild red)
1 TB Garlic Powder
1 TB Onion Powder
1 TB Cumin
1 TB Chili Powder
1 Tsp Ancho Chili Powder (optional)
1 Tsp Italian Seasoning
1 TB Knorr Tomato Bouillon
1 TB Knorr Bouillon (or 1-2 tsp. more salt)
2 TB Tomato Paste
2-2.5 Cups Squash ½ cubes
2 Cans Fire Roasted Tomatoes
2.5 Cups Cubed or shredded rotisserie chicken (2 breasts)
2 Cans beans (I like kidney and cannelli)
4 cups chicken broth
1 TB Cocoa
Salt and Pepper
Olive Oil
Set a dutch oven over medium-high and heat 1 TB oil to shimmering. Add onions and saute about a minute. Add garlic and jalapeno and cook until onions are beginning to turn translucent.
Add Garlic Powder, Onion Powder, Chilli Powder, Italian Seasoning, Ancho Chili Powder (of using), and Tomato Bouillon. Cook for about 30 seconds and add tomato paste. Cook until tomato paste starts to darken, about 30 seconds to a minute. Add squash and stir until squash is covered in spices and fond starts to become dark.
Add Fire Roasted Tomatoes. Stir scraping fond from bottom of pot. Add beans, chicken, and broth. Stir and bring to a boil.
Lower to medium low and add Cocoa, and pepper. If using Knorr Chicken bouillon add now to taste, starting with ½ TB. Add 2 tsp kosher salt, and freshly cracked pepper.
Simmer 20 minutes, or until squash is just fork tender. Taste and add more bouillon or salt as needed.
