Heat the saute pan and add the margarine, add onions and saute until soft and translucent (use a lower heat for this), add squash, and saute until the squash takes on some color (5-7 minutes). Add the tomatoes, herbs and s & p. Stir, and serve with your favorite entree.
Next week, a base soup recipe for acorn, pumpkin or butternut squash.
This is the recipe for the video Apple-Poblano chutney. Use it as a condiment on tofu or quinoa recipes. It goes really well with a variety of Sonoran and Southwestern dish. Take it to potlucks and people will rave over how good it is just by itself. Don’t be surprised about how fast it disappears.
Heat up a large skillet, and add the margarine. Let it melt. Add the cumin seeds, and wait until you hear them crack. Add the onions, and saute for a few seconds, add the poblano chilis, and stir into the onions. Let this cook down for 4 or 5 minutes. Then add the apples. Stir, let cook for 15-20 minutes. Add cayenne, salt and lemon juice just at the end of the cooking stage.