Zing! with Anabel Prince

20: Butternut Squash Chili & Growing Up with Maggie

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Long time no Zing! Having gone through many recent life changes, Anabel debriefs regarding adjustments, the 2020 presidential election (!!!!), and homebuilding while making a lovely vegan butternut squash chili. She is then joined by her roommate, Maggie, to discuss their recent move, meeting one another on Facebook, old roommate horror stories, and what makes a good living partner. They end off the episode with entertainment recs as always! 


Anabel's recommendations: 

  • My Year of Rest and Relaxation by Ottessa Moshfegh 
  • Charlie Brown Holiday Hits (Remastered) by The Vince Guaraldi Trio 

    • Maggie's recommendations: 

    • 90 Day Fiancee on TLC (available on Hulu)
    • "I Like Him" by Princess Nokia 


      • Vegan Butternut Squash Chili: 

      • 1 yellow onion 
      • 1 red bell pepper (any color is fine though) 
      • 2 lb butternut squash, chopped into cubes 
      • 1 can black beans
      • 1 can dark red kidney beans
      • 1 can diced fire roasted tomatoes
      • 1/2 qt vegetable broth 
      • 3-4 tbsp chili powder
      • 1 tbsp cumin 
      • 1/2-1 tbsp cayenne (depends how spicy you like it) 
      • 2 tsp garlic powder 
      • 2 tsp paprika 
      • salt + pepper to taste 
      • olive oil for cooking 
      • avocado (for garnish, optional but recommended) 
        1. Dice onion and bell pepper, set aside. 
        2. Preheat oven to 400°F. Arrange cubed butternut sqaush on lined and oiled baking sheet. Toss with olive oil, salt + pepper. Bake for 40 min.
        3. While the butternut squash is baking, begin making the chili by sautéing the onions and peppers in some oil on med-high heat. Cook until onions are translucent and peppers have gone soft, both browned. 
        4. Add canned beans and tomatoes to pot. Stir, then add the veggie broth. If it is too thick still, add more broth as needed. 
        5. Season with the chili power, cayenne, cumin, paprika, and garlic powder. 
        6. Stir and bring to a boil. Once it reaches a boil, let simmer for at least 30 min. 
        7. Once the butternut squash is roasted golden and soft and chili is at desired thickness, add squash to pot and combine the two. 
        8. Season with salt + pepper, and garnish with diced avocado. 


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