BLACK BEAN CHILI-FILLED BABY PUMPKINS WITH TOASTED COCONUT RICE

A filling and flavorful main course packed full of bright colors to cheer up your table in the fall. You can make the chili in advance to cut down on the labor involved here. If you can’t find baby pumpkins, you can always use the round bottom part of a butternut squash.

8 baby pumpkins or winter squash, scrubbed clean For the chili: Drizzle of olive oil 7 oz. pumpkin, cut into 1-inch cubes 1 zucchini, cut into 1-inch cubes 1 white onion, finely diced 3 garlic cloves, minced 2 celery stalks, minced 1 red chili, trimmed and minced 1 Tbsp. chopped thyme leaves 3 Tbsp. tomato paste 2 (14 oz.) cans diced tomatoes 1 Tbsp. dark brown sugar 1/2 cinnamon stick 2 chipotle chilies, coarsely chopped, or 3 Tbsp. chipotle chili paste 1/2 tsp. paprika 1 3/4 cups water 2 cups canned black beans 1 small bunch of cilantro, leaves picked and chopped For the rice: Drizzle of olive oil 2 green chilies, minced 2 1/2 cups basmati rice, washed 1 1/4 cups water 3 Tbsp. coconut milk

Heat the oven to 400 degrees. For the black bean chili, drizzle a little oil into a roasting pan. Add the pumpkin pieces and toss together thoroughly to coat. Roast for 10 minutes. Add the zucchini and cook for another 5 to 10 minutes, or until the vegetables are tender. Set aside.

Heat a splash of oil in a large heavy saucepan, add the onion, and cook gently, stirring, for 5 minutes, until softened and translucent. Add the garlic, celery, red chili and thyme and cook for another 10 minutes, then add the tomato paste, tomatoes, sugar, cinnamon, chipotle chilies, paprika and water and bring to a simmer. Cook for 20 minutes or so, stirring frequently, until the chili has thickened and reduced. Add the beans and cook for another 10 minutes. Stir in the roasted vegetables and cilantro and keep the chili warm.

Meanwhile, roast the baby pumpkins. Cut the top off each in a neat circle. Scoop out the seeds with a spoon. Place on a baking pan, drizzle with a little oil, and bake for 20 to 30 minutes, or until the flesh is cooked. Cover with foil to keep warm until needed.

For the toasted coconut rice, heat a drizzle of oil in a saucepan, add the green chilies and cook, stirring, for 2 minutes. Add the rice and cook, stirring, for 2 minutes, then cover with the water. Bring to a boil and simmer for 10 to 12 minutes, or until the water has evaporated and the rice is tender. Remove from the heat, pour in the coconut milk, and set aside, covered, for 5 minutes. Stir in the desiccated coconut to finish.

To serve, place a large scoop of rice on each plate, fill the warm pumpkins with the chili, and place one on each plate beside the rice. Serves 8.