Butternut Squash Chili

1  sweet red pepper, chopped
1  medium onion, chopped
4  garlic cloves
2  tbs avocado or olive oil
1  tbs chili powder
1  tsp ground cumin
1  tsp dried oregano
2  cups cubed peeled butternut squash
1  can (28 ounces) diced tomatoes (keep juice)
2  cups diced zucchini
1  can black beans rinsed and drained
1  can corn, drained
1/4 cup minced fresh parsley
2  tbs chopped green onions

In large saucepan, saute the red pepper, onion and garlic in oil until tender.  Stir the chili powder, cumin oregano, butternut squash and tomatoes; bring to boil.  Reduce heat; cover and simmer until squash is almost tender about 15-20 min.

Stir in remaining ingredients; cover and simmer 10 minutes longer or until heated through. Top with green onions

Farro and Roasted Butternut Squash

2 cups of Farro
2 tsp salt
5 cups of water or stock
3 cups butternut squash, cut into 1/2" cubes
1 large red onion cut into 1/8ths
1 tbs thyme
3 tbs olive or avocado oil
1 tbs balsamic vinegar
1 cup of walnuts or almonds
3 tbs toasted walnut oil (or more olive oil)
1/4 cup goat cheese crumbled


Preheat oven to 350 degrees, Cook Farro, salt and water in large saucepan over med heat.  Cover and simmer, stir occasionally until the Farro is tender about 15-20 min - remove from heat and drain any water

While Farro is cooking toss squash, onion, and thyme with the olive oil, balsamic vinegar and a pinch of salt - spread on a baking sheet and bake for 20 mins, turn every 5 to 7 minutes.  Remove from oven and let it cool  once cooled toss everything except the goat cheese.  Gently toss slowly adding the remaining walnut or olive oil.  Garnish with Goat cheese.