Here we go, kids! It’s Day One of The #GreatHallowTweet Bloghop! Eighteen of your favorite bloggers are doin’ up Halloween all week long and we want you to join us on the haunted trail leading up to the big day, itself!

You’re going to need something warm and filling before going out for an exciting evening of Trick or Treating, so let’s warm things up with a bowl of hot and spicy Butternut Squash & Black Bean Stew with Kale. Yes, I said kale. I don’t usually much care for it, either – except maybe as chips – but in my never-ending quest to figure out how to make all these dark, leafy greens you’re supposed to eat taste good, I think I’ve nailed this one. ‘Cause just about anything tastes better in a spicy bowl of stew, right?

Just tell the kids (and your spouse) that it’s “Bugs & Lawn Clippings Stew”. It’s Halloween, right?

Butternut Squash & Black Bean Stew with Kale

Ingredients:

2 Tbs. olive oil
1 large onion, coarsely chopped (about 1-1/2 cups)
3 large cloves garlic, coarsely chopped (about 2-1/2 tsp.)
1 tsp. kosher salt
4 cups butternut squash, cut into approx. 1/2″-3/4″ pieces)
1-1/2 tsp. ground chili powder (I used chipotle, of course!)
1 tsp. ground cinnamon
1 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1 Tbs. Worcestershire (I used Oxford Falls vegan)
3 cups vegetable broth
1 14.5 oz can diced tomatoes (with juice)
1 29 oz can (or 2 15.5 oz cans) black beans, drained & rinsed
1 small bunch kale, chopped (about 3-4 cups, packed)

Preparation:

Heat the oil in a 6 quart pot, over medium-high heat, and add the onion, garlic, and salt. Sauté until the onion begins to turn golden-colored, about 5-6 minutes. Add the butternut squash, chili powder, cinnamon, cumin, and Worcestershire sauce, and stir to combine.

Pour in the diced tomatoes with their juice, the black beans, and the vegetable broth. Stir thoroughly and bring to a boil. When the stew begins to boil, reduce the heat and simmer, uncovered, until the squash becomes tender, about 10-15 minutes. Taste and adjust seasonings, if necessary.

Add the chopped kale to the pot and stir to combine completely. (If you prefer, you can substitute Swiss chard) Allow to simmer for an additional 3-4 minutes, till the kale wilts but retains a bright green color.

Are you warmed up, yet? Great!

In case you missed it, check out my Wilton Halloween post from earlier this month – lots of good stuff there, too!

Now go take a look at the #GreatHallowTweet blog list in the sidebar there on the right, and hop on over to the next blog on the list! Or go somewhere you’ve never been before! We’ve got some great bloggers who are just BATTY for Halloween waiting for you – and do they have some Tricks and Treats – all week long!

Spicy Butternut Squash & Black Bean Stew With Kale

Continuing with this week’s Halloween theme, I bring you Squashed Soup.

I’ve adapted this recipe from the Butternut Squash Soup that used to be served at the Simon Pearce Glassworks and Restaurant in Quechee, Vermont. We discovered this soup one October several years ago, when MJ and I took a “leaf-peeping” road trip to take in the foliage colors through Massachusetts, Vermont, and New Hampshire.

As a glass-lover, I’d heard about the Simon Pearce Glassworks and we made a special point of including it on our drive. We’d also heard that the restaurant they have onsite is top-notch, so we also made a point of having lunch there. If you’re in the neighborhood, you should, too. The food is absolutely delicious, served on their own dinnerware, with a view not to be believed – especially at the height of the leaf-peeping season!

This recipe is especially attractive to me, because it’s one of the only creamy soups I’ve ever had that doesn’t get its body or texture from the addition of dairy, making it perfect for the lactose-intolerant, kosher, or vegan! Simon Pearce actually handed out this recipe at their restaurant, if you asked for it, so I’m not giving away any trade secrets here. They’ve since changed their butternut squash soup recipe to include cream, so I’m glad I retained the original!

Butternut Squash Soup with Scallion Cream (adapted from Original Simon Pearce Recipe) – Yields about 6 cups

One 2 to 2 1/2 pound butternut squash, peeled and cut into 2-inch cubes
8 Tbs. olive oil, divided
Salt and freshly ground pepper
1 medium onion, coarsely chopped
2 medium celery ribs, cut into 1-inch pieces
1 medium leek, white and tender green, coarsely chopped
1 large carrot, cut into 1-inch pieces
1 tablespoon finely chopped fresh ginger
1 tablespoon fresh thyme leaves, or 1 tsp. dried
1 quart vegetable stock

Optional Scallion Cream Topping:

1/4 cup cold heavy cream
2 medium scallions, minced

Directions:

Preheat the oven to 375°. In a large roasting pan, toss the squash with the 4 tablespoons olive oil and a pinch each of salt and pepper. Roast for about 40 minutes, stirring occasionally, until the squash is tender.

Meanwhile, heat the remaining 4 tablespoons olive oil in a large saucepan. Add the onion, celery, leek and carrot and cook over moderate heat, stirring occasionally, until barely softened, about 8 minutes. Stir in the ginger, thyme and roasted squash. Add the stock and bring to a boil over high heat. Partially cover, reduce the heat to moderately low and simmer until the vegetables are very tender, about 20 minutes.

Working in batches, puree the soup in a blender, or use a stick blender and puree directly in the pot. Return the soup to the saucepan and season with salt and pepper and reheat.

In a medium bowl, whip the heavy cream until soft peaks form. Add the scallions and a pinch of salt and whip to firm peaks.

Ladle the soup into bowls or shallow soup plates and garnish with a dollop of the scallion cream (if using) and a sprinkling of the chives or additional chopped scallions.

*Notes:

Butternut squash is hard. I find it easier to peel the squash with a vegetable peeler and cut it up after. Just take care – naked squash is slippery.

I’ve modified Simon Pearce’s recipe by substituting olive oil for the butter, using vegetable stock for their chicken stock, and using half the amount of squash to intensify the flavor. The scallion cream is completely optional. If you’d like to garnish or really feel the need for a creamy topping, sour cream works well, as does Tofutti’s non-dairy sour cream replacement.

You can also double or treble the recipe to serve a crowd. It’s also a great make-ahead dish – you can prepare this soup a couple of days ahead of time and store in the refrigerator. Just reheat gently and serve when ready.

For Halloween, try serving this in black or Halloween-themed mugs – makes a nice warm-up after a chilly evening of Trick or Treating… or is that Twick or Tweeting?

This is, of course, another post for The #GreatHallowTweet Halloween Blog Hop – Don’t forget to hop on to the next blog in the #GreatHallowTweet sidebar to see what’s lurking around the corner!

I received this award from Alice Audrey, who I discovered when I began participating in the PhotoHunt meme, about a year or so ago. While the rest of us go through our photo archives or walk around, camera in hand, searching for just the right photo to illustrate that week’s theme, Alice created the world of Jack & Jill and their pets, Gin (the cat) & Tonic (the dog), to photograph entire scenarios and an ongoing storyline. I fell in love with her creativity and warped sense of humor. So, thanks Alice! This means a lot, coming from you.

But, of course, all of these awards come with Rules:

Neno’s Award—-Rules and Regulations

1. As a dedication for those who love blogging and love to encourage friendships through blogging.

2. To seek the reasons why we all love blogging.

3. Put the award in one post as soon as you receive it.

4. Don’t forget to mention the person who gives you the award.

5. Answer the award’s question by writing the reason why you love blogging.

6. Tag and distribute the award to as many people as you like.

7. Don’t forget to notify the award receivers and put their links in your post.

Hmm… I never really thought about blogging until my friend, MizShoes, got me into reading hers. The initial attraction for me was that, with a certain degree of anonymity, I could say many of the things on my mind that I couldn’t necessarily in real life. At least without most people in my circle thinking that I was becoming unhinged. That’s morphed into expressing other passions like cooking, photography, politics, and nature. When this all began, I never thought anyone would actually read any of it, but because of blogging, I’ve made friends all over the world who share at least one – if not more – of these passions. There’s nothing more gratifying to me than getting a comment on a post that says: “Really? Me, too!”

With that in mind, I’m passing this award on to:

Michele of Funky Chunks: I admire Michele’s spirit and talent. She not only blogs and cooks, but she makes the finest natural handmade soaps you can get. In fact, some of her seasonal offerings that I purchased recently, are going into certain birthday gifts. I love the quality and especially the scents of the ones I’ve tried: Pumpkin Spice (omg – can you smell pie?); Jersey Love (smells like tomatoes growing on the vine); Mellow Yellow (bananas – my favorite!). She’s got a zillion of ‘em, and is always coming out with more – no limits to her imagination! They’re all vegan-friendly and great to your skin. Michele also has a positive spirit and love of Dunkin’ Donuts coffee, and will be participating in the #GreatHallowTweet BlogHop with us, next week – so what’s not to love?

I’m also passing this on to Michelle (Rambling Woods), Elle (Elle’s New England Kitchen), Michelle (Big Black Dog), Heather (BodaciousGirl), Katie (Gonzo Gastronomy), Paula (Dragon’s Kitchen), Courtney (Coco’s Kitchen), Judy (No Fear Entertaining), Deeba (Passionate About Baking), Jamie (Life’s A Feast), and Casey (Kitchen Witch & TasteStopping) – all some of my favorite bloggers and each one worth getting to know. Once you visit them, you’ll know why I’m sending this on to them. Thank you, ladies, one and all!

Now, for most people, that would be “The Holidays” – Chanukah, Christmas, New Year. For me and some of my friends, that could only be Halloween! Like my new outfit?

We’re planning the #GreatHallowTweet – a bloghop – for the last week in October. Beginning on Sunday, October 25th and right on through the big day itself, Saturday, October 31st, you’ll be able to start here and “hop” to over a dozen of my friends, who will be dedicating their blogs to Halloween!

There will be Food! Frolic! and of course, Mayhem! Now, sing along: It’s the most wonderful time of the yeeeeeeaaaaarrrr!

*Pumpkin graphic by Petr Kratochvil