I’m starting to go back and revisit some of my early recipes, the ones I posted in my toddler stages of blogging, with super-up-close photos (what was I thinking?) and plenty of stories of life with an actual toddler. This was one of the first, posted back in 2009, and if you look back on it, I was all HOW CAN IT POSSIBLY BE OCTOBER? Which I literally said to someone ten minutes ago about it already being almost October.
It’s one of those recipes people regularly tell me has become part of their regular repertoire, and so I thought it deserved a do-over.
With turkey, winter squash, tomatoes and apples, can you imagine cramming more fall into one bowl? Back in ’09 I made this in the slow cooker, but nowadays I prefer the stovetop – either will do. (You’ll need less liquid overall in the slow cooker, since it’s all contained and won’t cook off.) And while you could use any kind of winter squash, butternut are easiest to handle – and peel. As with most chili recipes, it tastes even better after some time in the fridge, so this is the sort of thing to pick when you want to make something ahead of time to have ready for busy days, freeze or bring someone who’s sick/busy/having babies.
Today, as the rain threatened to turn into slush, I was glad to have a pot bubbling on the stove. And I embrace any opportunity to eat a giant glop of sour cream.