Wonderful new take on a classic supper.
Winter Squash Chili
1 kabocha squash, peeled, seeded, and cut into cubes
2 T butter
1 onion, chopped
Salt and pepper to taste
1 qt homemade chicken broth
1 qt homemade tomato sauce
1 pt homemade salsa
Herbs to taste-I like thyme, oregano, cayenne, and parsley.
Homemade meatballs (recipe below)
Heat butter in large pot. Add winter squash and cook till almost caramelized. Add onion and cook till soft. Add the herbs, salt and canned goods. Let simmer for at least a half hour.
Meanwhile, mix up a batch of meatballs. I usually use 1/2 pound of ground beef, but occasionally I will mix about 1/2 pound of chopped raw beef liver. Grate a small onion on a box grater and add this along with garlic powder, salt and herbs of choice: I like oregano, thyme, sage and cayenne pepper. Roll the meat into tiny bite sized balls and plop into the simmering chili. Stir the balls into the chili once they are all in the pot and let simmer for another half hour.
Leftovers taste even better the next day!