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Prep
Difficulty
Easy
Time
Estimate
1 hour
1. Start by sautéing the onions.
2. Chop up the squash (if it is easy to peel) or roast it.
3. Cut up the polenta, toss with oil and bake alongside the squash.
4. Combine the rest of the chili.
5. Once the chili is simmering, make the spinach salad, but wait to dress it until just before serving.
6. Dress the salad and serve the chili with the croutons on top.
Whatever your harvest has brought you, dice the items up small or slice them thin and then simmer them into submission with your favorite beans and spices. The smaller the pieces the faster they will melt into each other.
These are slightly addictive and a cinch to make, they just take their time in the oven. Use a tube of polenta or leftover polenta that you have chilled. Omit the parmesan cheese or use nutritional yeast if you want these to be dairy free.
The dressing is simple and therefore best if using the highest quality ingredients. Freshly ground black pepper and a fruity extra-virgin olive oil will make this salad incredible as you can taste each flavor.
