I’ve got a new favorite dish in the house!
Roasted acorn squash is the perfect vessel for chili.
Which, thanks to a recipe challenge I’m participating in, is my best chili to date.
The recipe will be posted this week, so keep an eye out for it. I’ll never go back to my old recipes – seriously delicious.
And even more so served in a squash bowl and topped with some avocado.
Back to work + cooking! I’ve got a wheatberry salad in the works, a butternut recipe just out of the oven, and a plan for cookies that I hope will work out if I have the time.
Do you ever use edible bowls? What are your favorite combinations?