Chili in a Pumpkin


I love making all kinds of soups in pumpkins. Instead of spending a bunch of time scooping out the pumpkin flesh you just let it roast and scoop tender sweet spoonfuls of pumpkin with each bite. This time I made goat chili, I really wanted something spicy and rich to go with the sweet pumpkin. This meal was pretty complete without the cornbread, but really, I can’t eat chili without cornbread, it’s just essential.

Goat Chili in a Pumpkin
2 (or more) small baking pumpkins
2 shallots
2 cloves garlic
3 large heirloom tomatoes, diced
1 basket cherry tomatoes, halved
½ cup lima beans (soaked overnight, then boiled the next day)
¼ lb goat stew meat, seasoned over night and chopped in smaller pieces
1 ½ Tbsp chili powder
1 tsp cumin
½ cup water
½ cup vegetable stock
Olive oil
Sea salt
Greek yogurt


Oven 350.

Cut the top off the pumpkins and scoop the seeds out. Bake them for half an hour in the oven while you prepare the chili.

Slice the scallions and heat them in a dutch oven in olive oil. After a few minutes, add the chopped garlic. Add more oil if needed and quickly sear the meat on high heat for a few minutes on each side. Add the tomatoes, beans, water and vegetables stock. Mix in the chili powder and cumin and season to taste with sea salt and fresh cracked pepper.

Take the pumpkin out of the oven and fill it with soup, place back in the oven for another half hour. The pumpkin should be soft and easy to scoop out with a spoon. Garnish with avocado, Greek yogurt and some herb, like cilantro, if you have it on hand. I also had plenty of leftovers to heat up the next few nights.

My favorite cornbread of all time comes from 101cookbooks, this is the only cornbread I’ll make. I use coconut palm sugar and 100% whole wheat flour, sometimes half quinoa flour.

Goat Chops with Maple-Balsamic Glazed Spaghetti Squash

I usually incorporate spaghetti squash as the noodles for meatballs. But we made this camping, and as I looked around my kitchen I saw cilantro, corn and avocado—not very spaghetti-like ingredients. I was trying to picture how to incorporate everything in an appealing way and I came up with placing goat chops on a fried bed of spaghetti squash surrounded by the chopped onions, tomatoes, corn, and garlic. The goat and squash have a maple-balsamic glaze that balanced perfectly with the salt and oil on the vegetables, and also with the kick I gave the dish with some roasted red pepper flakes.

Goat Chops with Maple-Balsamic Glazed Spaghetti Squash

1 spaghetti squash
1 clove garlic
2 large heirloom tomatoes
1 ear of corn
1 small, spicy pepper
1 onion
2 goat chops
2 Tbsp maple syrup
2 Tbsp balsamic vinegar
Sea Salt
Olive oil
Red pepper flakes
Goat Butter


 Preheat the oven to 400. Halve the spaghetti squash and place them in a pan half filled with water, seed side down. Roast until the squash is tender, about 30 minutes or so, when it’s done let it cool for a bit, and then scrape the seeds out. Scrape out the fleshy inside of the squash and set aside in a bowl.

In the mean time, chop the onion and sauté it in olive oil over medium high heat. Add the spicy pepper, corn and garlic and cook for another few minutes. Finally, add in the chopped tomatoes. Let this mixture cook for about eight minutes, then set aside.

Season the goat chops with oil, salt, and a drizzle of maple syrup and balsamic. Mix the rest of the maple syrup and balsamic in a bowl for later use.

Sear the goat on medium high heat on both sides to your desired doneness. Then, using your hands, form the spaghetti squash into rounds and set them in the same pan you seared the meat in (I just moved the chops to the side to keep them warm). Drizzle a few spoonfuls of the maple balsamic glaze on the spaghetti squash rounds. After a few minutes, flip the patty. The glaze will caramelize on the bottom, but make sure your pan isn’t too hot so nothing burns.

Assemble the squash on a plate, set the chop on top of it and spoon on the tomato corn mixture. Add a bunch of cilantro and a shake of red pepper flakes. I also made a melted goat butter, cilantro, and red pepper mix to drizzle on top of the finished plate. This tastes great and looks really nice.