Fire-Kissed Butternut Squash and Black Bean Chili

Cross Contamination

• Wash hands thoroughly with soap and water before and after handling raw vegetables including butternut squash, onion, bell peppers, and garlic. Use separate cutting boards for produce to prevent cross-contamination.

Handling

• Butternut squash is firm and can be difficult to cut. Use a stable cutting board and a sharp chef's knife with proper technique. Cut away from your body and consider microwaving the squash briefly (1-2 minutes) to soften slightly before peeling.

Cooking Temperature

• Bring the chili to a full boil when adding water, then maintain at a gentle simmer. Ensure the butternut squash becomes tender throughout (about 25-30 minutes total simmer time) to ensure food safety.

Equipment Safety

• Use oven mitts or pot holders when handling the pot, especially when adding ingredients to boiling liquid or deglazing. The pot and contents reach high temperatures that can cause burns.

Storage

• Cool the chili to room temperature within 2 hours of cooking, then transfer to airtight containers. Refrigerate within 2 hours and consume within 3-4 days. For longer storage, freeze in portioned containers for up to 3 months.

High Risk Population

• This recipe contains no common allergens but is safe for most dietary restrictions. The high fiber content from beans may cause digestive discomfort for individuals unaccustomed to legumes.

• When squeezing lemon juice, avoid contact with eyes and any cuts on hands. The acidity may cause irritation. Cilantro should be washed thoroughly under running water to remove any soil or debris.