Congratulations friends, we made it through the first Monday of 2016! Now, raise your hand if you’re as exhausted as I am. Hand raised? Yep, I figured. I had to essentially drag myself out of bed this morning, 45 minutes later than I normally wake up – and even that was pushing it. Dan and I went to the Packers//Vikings game last night and didn’t get back into the cities until 3:30 AM. Long story short, they changed the game time from noon to 7:30 PM and it made for a sleep deprived first Monday back. I seem to be the luckiest lady around though, because Dan drove back so I could sleep in the car since I was going to work today. He’s a keeper, folks – minus the being a Vikings’ fan part, that is.
It’s squash season people, and while many of us associate this with our sturdiest kitchen knife jammed into the butternut on our counter like sword in the stone, you gotta love a soft roasted acorn with coconut oil and brown sugar that melts in your mouth. I scored a nice deal on squash at the farmer’s market and got a little carried away so I did my best to stuff it into everything, including this spicy soy-rizo and acorn squash chili. I whipped up a batch of this chili last week and froze it before the Thanksgiving holiday and super glad I did. I got home last night after traveling and spending the last few days with my parents and had zeroooo motivation to cook. Thanks to microwaves, I had dinner in all of 5 minutes. If you are starting from scratch, you can make this hearty chili in only 45 minutes.