Butter Than Pumpkin Pie

We have a lot of butternut squash. Aaron found this recipe.  It was simple and delicious!  Just like pumpkin pie.

Better Than Pumpkin Pie

• 1 1/2 cups peeled and cubed butternut squash
• 1 cup lightly packed brown sugar
• 1 tablespoon cornstarch
• 1 egg beaten
• 1 cup evaporated milk
• 1 teaspoon ground cinnamon
• 1 pinch ground allspice
• 1 pinch ground cloves
• 1 pinch ground ginger
• 1 pinch ground nutmeg
• 1 9 inch unbaked pie shell

Directions

1. Place squash in a sauce pan with enough water to cover.  Bring to a boil, an simmer over medium heat until tender, about 15 minutes.  Drain and cool.
2. Preheat oven to 350 degrees
3. In a blender or food processor (I use my trusty immersion blender).  Combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg.  Process until smooth.  Pour into unbake pie shell.
4. Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

Best Duck Chili Recipe Ever

Aaron went duck hunting on Saturday.  He brought home a lot of duck meat, so he searched for a good recipe.  Like me he can't leave a recipe alone, so this is what ended up making.  It was delicious!  It wasn't very spicy, so feel free to add more peppers, or hot sauce to the final product.

• 1 (5 to 6-pound) duck (3-4 breasts)
• 1/4 cup canola oil
• 1 quart canned tomatoes
• 1 pound ground pork or Turkey
• 1 tablespoon finely chopped garlic
• 1 tablespoon cumin seeds
• 1 1/2 tablespoons kosher salt
• 1 tablespoon paprika
• 2 teaspoons freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1/4 cup masa harina (corn flour)
• 1/2 cup all-purpose flour
• 1 onion, finely chopped
• 1 red pepper, finely chopped
• 3 poblano chiles, finely chopped (optional)
• 1 jalapeno, minced
• 3 cups chicken stock
• 1 (4-ounce) can green chiles, chopped
• 8 tortilla chips, finely crushed
• 2 tablespoons chopped cilantro leaves
• 3 tablespoons lime juice

Directions

1. Remove the duckmeat from the bones. Remove the skin from the meat. Cut the meat into 1/4 to 1/2-inch cubes.
2. In a large frying pan, heat the canola oil over medium-high heat. Add the pork, cook until browned, about 5 to 10 minutes.
3. Add the chopped garlic and duckmeat, cook until duck is browned, about 5 minutes. Sprinkle with ground spice mix, masa harina and flour. Cook, stirring, until flour is lightly browned, about 3 minutes. Add the onions, red pepper, poblanos and jalapeno. Lower the heat to medium, add the chicken stock and chopped canned green chiles.
4. Crumble the corn chips into a blender. Ladle out enough of the chili liquid to cover the tortillas in the blender. Blend until smooth. Add back to chili. Simmer on low heat for 8-10 hours. Season, to taste, with salt. Keep on simmer until serving.
5. Remove from heat and stir in the chopped cilantro and lime juice. Serve, garnished with scallions and sour cream.