At harvest time-when the pumpkins are ready to be moved from the fields to the kitchens-the weather is getting a little nippy. What could be more perfect than a bowl of nice hot chili? Choose whatever cooking pumpkin or winter squash you like for this stew. We're particularly fond of kabocha, a sweet winter squash with a texture reminiscent of chestnuts. The skin is perfectly edible, so if you prefer, leave it on.
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