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Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. California chilies are almost sweet, not hot.Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. Taste your chili powder before adding and, if spicy and hot, cut back the amount. Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. Place on a baking sheet, cut sides up, and roast at 400 degrees F until tender.

If cooking kabocha, acorn, or other difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut edges with the vinegar/molasses mixture. Substitute in any of the recipes that call for roasted squash. Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a covered grill with soaked chips to give a slightly smoky taste. Keep the spice mix in a glass jar in a cool, dry place, or freeze.

Pour into a bowl and toss with the remaining ingredients. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. Immediately turn the spice mixture out onto a plate to cool. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. When the fennel turns light brown, work quickly. Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.

Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork stir into polenta just before the end of cooking use as a stuffing for ravioli make into a soup or use to flavor pastina. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months. Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Set aside until cool enough to handle but still warm, so the liquids are runny. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Heat the butter in a medium skillet over medium-high heat.

Place in a large bowl and season with salt and pepper. Halve lengthwise, discard the seeds, then cut into 1-inch dice. About 4 cups chicken stock or canned low-salt chicken brothġ/2 teaspoon ground toasted coriander, optionalġ 1/2 cups Roasted Winter Squash, recipe followsĢ tablespoons toasted pumpkin seeds, optionalĪbout 3 pounds butternut squash (preferably 1 large squash)Ģ tablespoons finely chopped fresh sage leavesĢ teaspoons Toasted Spice Rub, recipe followsġ/4 cup (1 ounce) pure California chili powder