From The Trees to Seas

This autumn has felt a little unusual so far. The weather hasn’t quite settled into the crisp, cool days I look forward to – in fact, at times it’s been hot and humid, more like Florida than Maine. And yet, that hasn’t stopped me from craving the comfort of slow-cooked fall meals.

Let’s be honest: my crockpot is my staple, my specialty, and in many ways, my modern-day cauldron. It’s where so many of our family meals begin, simmering slowly through the day until the house fills with warmth and delicious aromas.

Today was no exception. Even though it was nearly 80°F outside, I chopped up a butternut squash and let it slow cook into a hearty autumn chili. By evening, the temperature had dropped a full 30 degrees – proof that Maine still knows how to bring in the fall – and this chili was the perfect meal to enjoy with it.

Ingredients:

• 1 pound ground beef
• 15-ounce can fire-roasted tomatoes
• 2 cups beef broth
• 2 cups butternut squash (hopped into chunks)
• 1 onion (chopped)
• 1 green pepper (chopped)
• 2 cloves garlic (minced)
• 8 ounces tomato paste
• 1 tablespoon cumin
• 1 tablespoon chili powder

Instructions:

1. Add everything except the tomato paste to the crockpot.
2. Cook on low for 8 hours or high for 5 hours.
3. During the last 30 minutes, stir in the tomato paste.
4. Serve warm with sour cream and tortilla chips.

This chili turned out delicious – rich and savory with just the right touch of sweetness from the butternut squash. It’s the kind of meal that feels like a hug after a day of shifting temperatures, a reminder of why I love this season so much.

Even when fall doesn’t look the way I expect, there’s always a way to welcome it in the kitchen.

As the seasons shift, may you always find comfort in what you create with your hands and heart.
—Mikaela