Today was a long day. Today we were benchmark testing. There was a misunderstanding at work, and I was the one in the wrong. Lets just say, my pregnancy hormones geared up in full swing and many tears followed. Most days I leave work feeling productive. (Tired too of course :)) However, when I got home I wanted to “make up” for my semi-rotten day and surprise my husband with a hearty meal.

I have made this chili before, but decided to pair it with a “cornbread” recipe I had never tried.

The chili.Is.Great!!!  I love this chili. The butternut squash adds just enough moisture and sweetness. It isn’t very liquidy which helps me avoid the pile-up of my favorite crackers to soak up all the liquid goodness… However, I roasted my squash in the oven ahead of time and mashed it up in the chili to conceal it from my kiddos. I always use the other half as a side dish or in butternut squash cake 🙂 Because I cook the squash ahead of time, my chili only took about an hour. Of course, the longer you can let the flavors mesh, the better!

Now the cornbread…  First of all, this was the first bread recipe where I have actually used a mixture of almond flour and coconut flour. Surprisingly, the consistency was WONDERFUL!!  I forgot that my cashews were salted, AND I put salt in the recipe, so the bread was WAY to salty… bummer!  I double the recipe (which I would recommend) and put it into an 8×8 pyrex dish.

All in all, I would say these recipes were great and we will try them both again

butternut squash chili