Butternut Squash Chili topped with Toasted Chili Lime Cashews + Maple Glazed Quinoa Corn Bread

Butternut Squash Chili topped with Toasted Chili Lime Cashews + Maple Glazed Quinoa Corn Bread | Seed Plant Water Grow

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Every morning since October 1st, I've felt the ever slight chill upon waking.  You know...that lovely sensation of fall in the air…the reaching of more blanket under which to snuggle… Ahhhhhhhhh YES.  My Favorite!!!!  There's something energizing about this fall morning process.  A new connection to the soul perhaps.  A crisp inward perspective.  A definite bringer of peace.  All of these bundled up and delivered in addition to an inspired hungry palate.  Which is the lead in for this weeks Food Story.  What doesn't translate better than Chili on a lovely fall day.  It usually is one of the first go to's this time of year so of course I wanted to pay heed to it's call.  Although, I thought I would change up my normal Chili routine and venture out a bit.  Introducing…Butternut Squash Chili topped with Chili Lime Cashews + Maple Glazed Quinoa Corn Bread.  I love Butternut Squash, always have Cashews on hand, and very much into Quinoa lately so combining creative forces just seemed to fit.  Let's get started with this fun fall adventure:)

Butternut Squash Chili topped with Toasted Chili Lime Cashews + Maple Glazed Quinoa Corn Bread | Seed Plant Water Grow

Here's what you'll need to get started...


Butternut Squash Chili

Butternut Squash Chili topped with Toasted Chili Lime Cashews + Maple Glazed Quinoa Corn Bread | Seed Plant Water Grow

1 large Butternut Squash Diced (peel first and remove seeds)

1 Onion Diced

1 Bell Pepper Diced

1 Zucchini Diced

1 can Cannellini Beans

1 can Stewed Tomatoes

1 large can(28.2 oz) Crushed Tomatoes No Salt

1 whole bunch Cilantro (cut off stems)

1 tbsp Garlic

1/4 cup Butternut Squash Oil

1 tbsp Smoked Paprika

1 tbsp Oregano

1 tbsp Chili Powder

1 tbsp Parsley

2 tsp Onion Powder

2 tsp Garlic Powder

2 tsp Celery Salt

1/2 tsp Cumin

Salt to Taste

 

In a 5 qt Dutch Oven over medium heat, add Butternut Squash Oil, Garlic, Onion, Zucchini, and Bell Pepper.  Give it a toss for about 5 minutes just to heat things up.  Then add the rest of your ingredients.  Give it a quick mix to incorporate then place lid on top.  Reduce heat to medium low and let simmer for 2 to 3 hours.  Check on it periodically just to give a quick stir and to check on your temperature.  Reduce heat if needed.  Be sure to follow through to the end of the recipe section for a instruction video of the entire process.

Butternut Squash Chili topped with Toasted Chili Lime Cashews + Maple Glazed Quinoa Corn Bread | Seed Plant Water Grow

Toasted Chili Lime Cashews

Butternut Squash Chili topped with Toasted Chili Lime Cashews + Maple Glazed Quinoa Corn Bread | Seed Plant Water Grow

2 cups Raw Cashews

2 tsp Chili Powder

1 tbsp Maple Syrup

1 tbsp Lime Juice(approx. 1/2 of a lime)

{pinch of Cayenne optional}

 

Place Cashews in a food processor and give it a quick blitz.  Remove to a large prep bowl.  Add all other ingredients and mix together.  Place mixture on a baking sheet.  Toast in a 350 degree oven for 15-20 minutes.  Give it a quick toss at 10 minutes.  Once golden in color, remove from oven and set aside.

Butternut Squash Chili topped with Toasted Chili Lime Cashews + Maple Glazed Quinoa Corn Bread | Seed Plant Water Grow

Maple Glazed Quinoa Corn Bread

Butternut Squash Chili topped with Toasted Chili Lime Cashews + Maple Glazed Quinoa Corn Bread | Seed Plant Water Grow

1 cup Quinoa Flour

1 cup Corn Meal

1 cup Almond Milk

2 tsp Lemon Juice or Apple Cider Vinegar

1 tbsp Maple Syrup (plus extra for coating)

1/4 cup Coconut Oil (melted)

1 Flax Egg (1 tbsp flax meal to 3 tbsp water)

2 tsp Baking Powder

1/4 tsp salt

3 Mini Cast Iron Skillets

 

First start by adding Lemon Juice OR Apple Cider Vinegar to the Almond Milk and set aside for 10 minutes.  This will create an Almond Butter MIlk.  Then to a large prep bowl add the Quinoa Flour, Corn Meal, Baking Powder, and Salt.  Give it a quick mix.  Then add the rest of ingredients.  Mix together.  Now prep the Mini Cast Iron's with dairy-free butter and place mixture equally in each.  Bake at 350 for 20 minutes.  Remove from oven and liberally coat the top's with Maple Syrup and place back in the oven for 10 minutes.  Remove and let cool before cutting into mini wedges.  

Butternut Squash Chili topped with Toasted Chili Lime Cashews + Maple Glazed Quinoa Corn Bread | Seed Plant Water Grow

Check out the instruction video below detailing the entire process...


Now comes the FUN part.  Scoop some Butternut Squash Chili into a bowl, top with Toasted Chili Lime Cashews, and add a wedge or two of the Maple Glazed Quinoa Corn Bread.  And for an extra special something, drizzle some Butternut Squash Oil on top.  Ready…Set…Go!!  ENJOY:)

Butternut Squash Chili topped with Toasted Chili Lime Cashews + Maple Glazed Quinoa Corn Bread

Butternut Squash Chili topped with Toasted Chili Lime Cashews + Maple Glazed Quinoa Corn Bread | Seed Plant Water Grow