A little background. I have an allergy to tomatoes but love chili. I had to come up with another way of doing chili, and I have seen starters for white chili, but those also have tomato. I saw that pumpkin, when sauced, has a similar texture. So I thought, why not do that. Went to purchase a pumpkin and through it would go well with acorn and butternut. Someone suggested that I roast the squash before making the chili. It would give it a better flavor. Continue reading “Two Squash, Two Bean, Tomato-Free Chili”