Happy Monday, friends! I hope you enjoyed reading about our Fall Farmers’ Market Feast, my third challenge entry for the Project Foodblog contest. If you feel so inclined to vote for my entry, I will love you forever. If not, no worries – I will still tell you how I made all of our delicious farm to table food. :)
Since so many of you sounded interested in re-creating our dinner menu, I figured it was only fair to do a follow-up recipe post. Starting with course #1 – White Bean and Roasted Garlic Dip.
This is by far the easiest recipe to share with you, because it is not mine! I used my favorite recipe website to search for a quick and tasty appetizer. The link to the original recipe is here!
For course #2, things got a little more complicated…
Butternut Squash and Black Bean Chili in Pumpkin Bowls (vegan)
Ingredients: (makes 4 servings)
- 4 mini pumpkins
- 2 medium onions, diced
- 2 cups bell peppers, diced
- 2 cloves garlic, minced
- 1 butternut squash, cubed
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes
- 2 tbsp chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 4 cups vegetable broth
- salt and pepper to taste
To Prepare: Start with 4 mini sugar pumpkins…
And then cut the tops off about 3/4 of the way up the pumpkin. Once the tops were cut off, I used a grapefruit spoon to scoop out the insides until they were nice and smooth. (Note: seeds can be kept and rinsed for future roasting!)
I must not have carved pumpkins in a long time because I forgot what HARD work it is! Getting all four of these completely smooth and clean (for eating) took me about half an hour, and left me with Jell-O arms. Once they were ready, I brushed the insides with olive oil, and sprinkled them each with salt and pepper. You didn’t think these were just serving vessels, did you? Heck no, we don’t waste food here – we are EATING these pumpkins too! Put the pumpkins on a sheet tray and roast them empty for about 30 minutes in a 350 degree oven.
In the meantime, make your chili on the stovetop. Start by sautéing the diced onions, garlic, butternut squash, and bell peppers until browned and soft. After about ten minutes or so, add all of the rest of the ingredients, and bring up to a simmer for 15 minutes.
Once the pumpkins have roasted (empty) for about 30 minutes, bring them out of the oven and carefully ladle the chili into each pumpkin bowl, filling about 3/4 of the way to the top.
Depending on the size of your pumpkins, they can hold a pretty big portion of chili. Not a problem for me and my guests because the chili was delicious. :) Pop the chili-filled pumpkins back into the oven and let them roast for an additional 45 minutes to 1 hour. Using a fork, poke the inside of the pumpkin flesh to see if it is fork tender. Make sure to keep an eye on the pumpkins so that they don’t over-cook, and end up getting too soft on the bottom.
Once they are fork tender, and just about ready – pop the tops back on the pumpkins and turn the oven heat way down to the “keep warm” setting – about 170 degrees. Let them sit in the warm oven with the tops on until they are ready to be served. Since the chili is actually cooked IN the pumpkins, the pumpkin flesh is soft and delicious – you get a little bit with every spoonful. Amazing!
And since clearly, you can’t eat chili without cornbread, I have a second delicious recipe coming ‘atcha.
Jalapeno Cornbread Muffins (Vegan and Gluten-Free)
Ingredients: (makes 12 muffins)
- 1 cup cornmeal
- 1/3 cup each: teff, millet, and coconut flours (any 3 gluten free flours will do)
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup almond milk
- 1 15oz can corn, drained
- 2 tbsp apple cider vinegar
- 1/4 cup olive oil
- 1 jalapeño diced
To Prepare: Preheat the oven to 350 degrees (or if you are making these two together like me, just pop them in the oven underneath your pumpkins!) In a large bowl, combine all dry ingredients (flours, xanthan gum, baking soda, salt, and pepper) and stir to combine. In a separate bowl, combine all wet ingredients (almond milk, creamed corn, vinegar, olive oil, and jalapeno) and mix thoroughly. Slowly add the wet ingredients to the dry bowl, and mix to combine. Grease a 12-cup muffin pan, and carefully spoon the mixture evenly among the 12 cups. Bake 30 minutes or until a toothpick comes out clean when inserted into the middle. Let cool on a metal rack before serving.
(Note: If you don’t care about necessarily making these gluten-free, you can take out the 3 flours and xanthan gum and simply substitute with 1 cup AP flour.)
The end result is fluffy, moist, and amazingly delicious.
As for the chocolate pumpkin fondue recipe, I don’t think it was successful enough to make it onto the much-tested Front Burner recipe page. But I am happy to share the basics of my first attempt with you. I simply melted some bittersweet chocolate chips over low heat in a sauce pan, and then slowly whisked in a bit of almond milk to thin the thick chocolate. Once soft, I added 1 can of pumpkin puree, and whisked the mixture until fluffy and warmed.
The end result was absolutely delicious, because let’s face it – it’s chocolate dip! What’s not to like? But it wasn’t as pumpkiny as I had hoped, and I’d like to improve on it by making it again (perhaps a ploy to make additional batches of chocolate fondue?). :)
It was a great evening with friends, and I am having so much fun participating in the Project Foodblog contest. Hopefully, with your votes, I’ll be able to make it to challenge #4.
Enjoy!
90 Comments so far
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Let’s have a fondue party!! Perhaps adding some cinnamon would bring out the pumpkin flavor? Or pumpkin pie spice. That always does it for me at least in oats, smoothies and yogurt.
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Melissa @ HerGreenLife Reply:
October 4th, 2010 at 3:14 pm
That was exactly what I was going to suggest. Pumpkin doesn’t always have all that much flavor on it’s own, it’s the spices (cinnamon, nutmeg, cloves, allspice) that make it.
Also, all that delicious chocolate may be covering up the pumpkin a bit ;)
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Emily @ The Front Burner Blog Reply:
October 5th, 2010 at 7:57 am
That is a really good idea. I think perhaps the chocolate was too strong too, it just overpowered the pumpkin, although it did give it good texture and fluffiness.
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Thank you for the recipes! I can’t wait to make the corn muffins. Of course I voted for you!
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The black bean chili really looks amazing. Now I have to find people to make it to ;).
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Can’t wait to try your chilli recipe. Always looking for new variations! Love that you served it in a pumpkin. Too cute. :)
Ps. Love your outdoor space! So cozy and inviting.
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This looks so delish! One question, can I scoop the seeds out and bake it for a while until it’s soft, then carve? I know how hard they are.
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Emily @ The Front Burner Blog Reply:
October 5th, 2010 at 7:50 am
Probably? I didnt try that though, so I cant say for sure. I would think that would work.
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Loved the feast, especially the pumpkin chili. Already voted for you.
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I did feel so inclined, so I made a foodbuzz account just to vote for you! I was however, disapointed that I couldn’t use all my 100 votes on team frontburner. Oh and your food looks fantastic! Love the pumpkin in pumpkin, awesome!
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Emily @ The Front Burner Blog Reply:
October 5th, 2010 at 7:51 am
OMG – you are too funny. Thank you!
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I love the idea of your soups in a bowl. I had the best pumpkin soup ever at a friends rehearsal dinner like this. I’ll never forget it!
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That chocolate dip looks amazing, Emily. You can never go wrong when it comes to that stuff. Gluten free muffins? Thank.You.!
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I love chocolate fondue (ok, I just love fondue), and it looks beautiful and delicious. I loved how you served (and made) your soup so I got some pumpkins at the store today to try to do something creative like that with them (before I saw this post).
Guess I’m on your “love you forever” list cause I already voted ha ha!
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I’m gonna have to add all of these recipes to my to-cook list! Yesterday I made your maple muffins and OH.MY.MUFFINS. is right :D They were delish! Thanks for sharing your recipes with us readers :)
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Emily @ The Front Burner Blog Reply:
October 5th, 2010 at 7:51 am
So glad the muffins turned out well!
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Emily @ The Front Burner Blog Reply:
October 6th, 2010 at 8:50 am
So glad they turned out good! :)
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Your party was gorgeous! I voted for you!
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I don’t think I have been this excited to make something in a long time. That pumpkin chili is soooo cute, festive, creative, and tasty looking! Thank you Emily!
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Emily @ The Front Burner Blog Reply:
October 6th, 2010 at 8:50 am
You’re welcome! Enjoy. :)
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I am just loving those cute little pumpkins! Just voted for you.
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Pesty here again – but before that – what a great menu – great ideas , and yes I voted for you
1) I assume you peeled the squash before you sauted it with the other vegetables
2) any substitutes for the canned creamed corn?
This is the first veg chili that even interests me – keep the ideas coming – thanks
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Emily @ The Front Burner Blog Reply:
October 5th, 2010 at 7:53 am
Thanks Betty! Yes, squash was peeled before cooking. Also, I should have looked at my recipe most closely – I forgot that we made two different batches, one with creamed corn, and one with just regular canned corn. Replace the creamed corn with a can of corn, and use 1 cup of almond milk. The recipe has been changed to reflect the new amounts.
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What a perfect fall dinner. I always loved the idea of soup in a pumpkin.
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I try to avoid saying things like this but.. nom nom nom nom nom!!!
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Okay, I’m ready to eat my computer screen — just saying. Cannot wait to try my (unskilled) hand at your pumpkin-chili-heaven recipe.
Oh, and if you need someone to test new batches of fondue on — I’m your girl!
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You definitely got my vote!!
Creamed corn isn’t vegan, is it?
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Emily @ The Front Burner Blog Reply:
October 5th, 2010 at 7:55 am
Ummmm you are totally right. Thanks for pointing out my major oversight. We actually made two batches, and we had mistakenly picked up one can of creamed corn instead of two canned corns without realizing it. The recipe has been changed to reflect the original ingredients from the first batch. Thank you. :)
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Voted! You got me with the pumpkin bowls :)
I had an incredible creme brulee once, served in a baby pumpkin, with a cinnamon stick. One of the best desserts EVER!
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While eating at an Asian restaurant a few weeks ago, my friend ordered a chicken dish that was served in a hollowed-out mango- I thought it was such a great idea, but pumpkin and fall flavors just make it that much better!
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You had me at mini pumpkin.
I’m delurking AND I created a foodbuzz account just so I could vote for you!
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Emily @ The Front Burner Blog Reply:
October 5th, 2010 at 7:56 am
Thank you so much! :)
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thanks for sharing all these delicious recipes. they look amazing!!
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Thanks for the recipes. Just voted for you!
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actually most creamed corn is vegan its just corn no added cream or milk. that is true creamed corn. Most people think it has added cream/milk
delmonte creamed corn INGREDIENTS: corn, water, sugar, modified food starch, salt (for flavor)
:)
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Emily @ The Front Burner Blog Reply:
October 6th, 2010 at 8:47 am
Aha! Makes me feel much better. :) We actually never use creamed corn, so I didn’t really even think about it. We just accidentally grabbed a can that was mixed in with regular corn.
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If you happen to make the fondue again and better, let us know! I like other’s suggestions of cinnamon and other spices. I just love the idea of vegan chocolate pumpkin fondue!
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when i moved to kansas from the east coast, one of the weirdest things i learned about my new stomping grounds was that chili is not paired with cornbread, but cinnamon rolls! i still don’t get it.
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Emily @ The Front Burner Blog Reply:
October 6th, 2010 at 8:46 am
I have never heard that! Very strange. :)
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Heather Reply:
November 29th, 2010 at 2:12 pm
I’ve never heard of that either – but I do know some southern folk who top their chili with brown sugar and cinnamon, so I guess it makes sense!
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I thought of you when this recipe showed up in my inbox today: gluten-free (I think–not sure about potato starch) pizza crust with teff flour! :)
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Emily @ The Front Burner Blog Reply:
October 6th, 2010 at 8:46 am
YUM. I love playing with teff flour. Sounds delicious!
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this looks amazing…although i don’t follow a vegan diet, I do eat mostly vegetarian and use meat more as a side or flavoring…and I really enjoy playing around with vegan/vegetarian dishes that everyone will enjoy, regardless of their eating habits. Thank you for the beautiful recipes and healthy inspiration.
Cathy B. @ brightbakes
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If I win the lottery, can I pay you to be my personal chef? I’ll even build you and Casey a house with a big backyard for the dogs! Deal? :)
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Emily @ The Front Burner Blog Reply:
October 6th, 2010 at 8:46 am
Haha YES! I would love that. :)
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Do you think that if I threw all the ingredients for the chili in the slow cooker for about 3-4 hours on high it would turn out okay? I have verly little time to cook and love that the slow cooker does it for me. Thanks!
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Emily @ The Front Burner Blog Reply:
October 6th, 2010 at 8:37 am
I think that would work just fine! Squash will be VERY tender and falling apart, but it will just make it that much more delicious. :)
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adriana Reply:
October 7th, 2010 at 1:34 am
I did it! It turned out great in the slow cooker. I added about 5 jalapenos with seeds cause I love me some spice. Even my husband who is iffy about most vegetables loved it. Great recipe!
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Heather Reply:
November 29th, 2010 at 2:13 pm
Adriana – I’m glad you tried this, and even MORE glad that you came back to report how it turned out…i’ve been thinking about using the slow cooker as well! THANKS!
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Those pumpkins-full-o-soup are so impressive. I’ve seen so many recipes like this before, especially in Vegetarian Times, but it always looks like so much work. I think I might have to cave and try it out this year for Thanksgiving.
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Emily @ The Front Burner Blog Reply:
October 6th, 2010 at 8:23 am
It was actually pretty simple! And totally worth it in the end.
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You are seriously amazing, Emily!! Your dinner party looks so amazing :)
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LOVE the napper!!
Also, your new favicon!!
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[...] Adapted from Emily @ The Front Burner. [...]
I’m really hoping I have time to make the chili this weekend… I think it will either completely wow my husband, or weird him out beyond belief (you..eat ..the pumpkin!?), either of which are good things! :] Looks amazing!
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[...] you have a favorite veggie chili recipe? I definitely am thinking something similar to this Butternut Squash & Black Bean Chili for tomorrow night. Tagged with: chickpea cutlet, morning rituals, oats, potatoes, quesadilla, [...]
You can tell fall is in the air – I just finished making black bean and pumpkin soup for lunch! Such a cute idea to serve in pumpkins.
[Reply]
[...] and Black Bean Chili served in Pumpkin Bowls (thanks to Angela at Oh She Glows and Emily at The Front Burner for sharing this [...]
[...] Emily’s Butternut Squash and Black Bean Chili in Pumpkin Bowls ASAP. We loved them Sunday night. They will not [...]
I saw your blog link on Chelsey’s blog, and I’m glad I found it! Those recipes look delicious!! Does the jalapeno make the muffins kind of spicy? I’m not sure I’d like jalapenos in my muffins… but maybe!! As for the chocolate pumpkin dip, maybe some pumpkin pie spice would bring out the pumpkin flavor? Just a guess!
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Emily @ The Front Burner Blog Reply:
October 13th, 2010 at 11:44 am
Not too much spice – just a little kick!
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[...] week, emily over at the front burner made some delicious looking butternut squash and black bean chili and it got me really wanting to make some pumpkin chili in my crock [...]
Wow best chili ever. I was just making it for me and so I subbed the butternut squash with pumpkin (922 g) (nuked a medium sized one for 5 minutes, then chopped it, and removed the rough spots before boiling in in the mix without the beans so they wouldn’t get too soft). I served it with pumpkin cornbread:
http://www.recipegirl.com/2008/10/01/pumpkin-cornbread/
I ate each bite with a delicious chopped piece of avocado that I squirted lime juice and sea salt over…OMG out of this world good! Glad I have so much leftover!!!
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Hi Emily!
I made the chili in the pumpkin bowls for dinner last night. It was really good! Thanks for sharing the recipe. I can’t wait to try more of your recipes :)
Lindsey
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SO good emily. my friend, Bethany and i made this for lunch a couple of weeks ago. hard work carving indeed ;). we both had a great time ‘chiseling’ the pumpkins open. Bethany and i decided major surgery was the best plan of action. she literally hit the knife with a hammer, while i was lucky enough to hold the pumpkin in place. well worth it in the end!! thanks for sharing this amazing recipe.
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[...] the butternut squash. Just last week we made Emily’s Butternut Squash and Black Bean Chili…the best vegetarian chili I think I’ve ever had. But making soup out of butternut squash was [...]
[...] www.thefrontburnerblog.com/2010/10/recipes-from-the-fall-feast.html [...]
Emily, this was amazing! You are such a creative and awesome chef-so appreciative of you sharing your skills with us! I was sharing with my mom, who is a nurse, what you have gone through the past few days and she wanted you to know that because you’re so healthy and so fit, you will heal so much faster! Thought that might be encouraging. :)
[Reply]
[...] time on a Saturday afternoon to venture into new recipe territory. I decided to make Emily’s Butternut Squash and Black Bean Chili. I hadn’t ever tried butternut squash, so I was a little hesitant at first but all I have to [...]
[...] meal looks even tastier than a bucket full of candy…and that’s saying quite a [...]
[...] Vegan Black Bean and Butternut Squash Chili for the girls. Unpictured White Chicken Chili for the [...]
We are having your pumpkin chili tonight! Can’t wait:)
[Reply]
[...] Chili in Pumpkin Bowls (compliments of Emily) [...]
[...] Lunch on Monday was a bowl of leftover butternut squash and black bean chili. [...]
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[...] “traditional” spaghetti squash and butternut squash, however, after Emily posted her chili in pumpkin bowls I knew pumpkin was next on my to do list. The hardest part was cutting the pumpkin open!!! Holy [...]
[...] saw this recipe over at The Front Burner and just had to give it a try! The author, Emily, writes about her [...]
Thank you so much for your Butternut Squash and Black Bean Chili recipe… We’ve made it twice (double batch the second time around, which we froze most of to have quick diners). It’s easy and so, so tasty!
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[...] The original recipe as posted by Emily at The Front Burner [...]
[...] Butternut Squash Black Bean Chili in Pumpkin Bowls was so flavorful, healthy and such a fun way to eat! The only change I made was to add some [...]
THIS WAS AMAZING.
Like, seriously, amazing.
and can I tell you a secret? I have NEVER been MORE happy to live alone. Because I can eat ALL the leftovers :)
I only had one pumpkin, so after filling it, I baked the remainder of the chili in two pyrex dishes – turned out LOVELY! and it reheats SO NICELY.
HOORAY! Thank you, dear!
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Emily @ The Front Burner Blog Reply:
November 30th, 2010 at 8:49 pm
Yaaay – I’m so glad it turned out well! :) Chili is always better the next day too…
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[...] The original recipe as posted by Emily at The Front Burner [...]
OMG Emily you have outdone yourself. This comment is so late and I’m not sure you’ll see it but I just made this chili tonight for my boyfriend and I and it is AMAZING!! Definitely the best chili I have ever had by far!! It is soo flavourful and delicious and everything I could want in a chili. Thank you!!!!!
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Emily Malone Reply:
December 5th, 2010 at 9:32 am
Luckily I still get emails for old comments too. :) I am so glad you liked the chili!! :)
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I can’t find pumpkins this time of year but can I substitute acorn squash for the bowls? Thanks Emily!
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Emily Malone Reply:
January 12th, 2011 at 8:04 am
Yes, definitely!
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[...] And maybe I’ll finally get around to making Emily’s Butternut Squash and Black Bean Chili in a Pumpkin Bowl. [...]
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