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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Preheat the oven. Chop onions and start to saute for the chili. Peel and shred the squash, into the oven with a splash of the olive oil. Work on the chili. Once it is simmering add the shredded cheese to the squash. Finish roasting and serve together.
Toss in any winter vegetable lying around taking up counter space, we use beets & carrots, but squash, sweet potatoes, roots, and greens can all be diced up small and mixed in. Shop around your kitchen and play with this recipe to use up any odds & ends.
With a food processor or sleeves rolled up above a box grater the squash and cheese are simply shredded, baked, tossed and baked again until there is barely a difference between the squash and cheese. It is just a gooey, melty delight. Plan on about two ounces of cheese for every pound of squash, more or less depending on your love of cheese.
