What you need:
2 small acorn squash baked until just tender
2 cups cooked brown rice
1 tbs of olive oil
1 onion chopped
3 cloves of garlic chopped
2 tsps chili powder
2 poblano peppers, chopped
5 tomatillos husked, washed and cut in eighths
2 cups water
2 cups cooked kidney beans
1 cup fresh cilantro leaves
Salt and fresh ground black pepper to taste
Vegan cheddar,vegan sour cream and or hot sauce to garnish
What you do
If you haven't yet baked your squash or cooked your rice, do so now.
In a soup pot or large sauce pan warm olive oil over medium heat.
Add onion , garlic and chile powder and saute until onions are transluscent.
Add water,beans,rice,tomatillos and peppers and bring to a boil.
Reduce heat and simmer about 10 minutes.
Seed squash and add by spoonfuls to the pot.
Cook an additional 15 minutes to allow the flavors to blend.
Remove from heat and add cilantro.
Add salt and pepper to taste
Serve topped with any, all or none of the above condiments.
This was served with The Sweet Skillet Cornbread from Joni Newman's Cosy Inside. That's my favorite cornbread by far!