Latchkey Orphans' Butternut Squash Stew with Chorizo

14 whole, large, butternut squashes, fresh, peeled, de-seeded, then cut into 4-inch pieces. Oven-roast until a fork mashable texture. Use a kitchen tool called a ricer for this, if you cut it larger for boiling or baking. It'll be creamier.

Combine 14 cups of organic, skim, pasteurized milk with this. Puree together. You can also use the donated soup kitchen/shelters/food banks skim milk powder, reconstituted, for this recipe too.

5 large cans of organic, pure pumpkin puree (for color & flavor), unseasoned,

4 large, yellow, organic onions, finely-diced, sauteed with 1 cup extra-virgin olive oil, and the dry seasonings:

Coarsely-ground black pepper, organic, 1 cup (omit for children)

Ancho chili powder, organic, 1 cup (omit for children)

Cumin powder, organic, 2 cups

Mexican oregano, organic, dried, coarsely-ground, 2 cups

Organic garlic powder, 2 cups

Ground, browned and drained mild Mexican chorizo sausage meat, organic, heritage, turkey breast meat-only, 4 pounds
(Brown it in a light misting of extra-virgin olive oil, on medium heat, non-stick, deep pan, for 25 minutes. Drain on 3 layers of unbleached, disposable paper towels, for five to seven minutes.)

1 cup of finely-ground sea salt

Reduced-fat cream, organic, pasteurized, cows'
(Blend a 75/25 ratio of this with non-fat sour cream. Use 25% non-fat sour cream), 12 cups total

Chives, fresh, organic, chopped into 1-inch pieces, for garnish at the end, 8 cups

Combine everything except for reduced-fat cream, and sour cream into a large pot. Then, stir it with a long, slotted, metal ladle. Cover pot and simmer on medium-low for approximately 45 minutes. Stir it every 15 minutes.  Allow to cool for 10 minutes, after taking it off the hot burner. Add the reduced-fat cream, sour cream and give it a good 2-minute stir to blend it all together.

Finally, top it with the fresh, chopped chives at the end, prior to serving it.

To make it look better, you can remove the tops of acorn squashes. Rinse. Then, de-seed the inside. Ladle with the metal, non-slotted ladle all the ingredients except for the cream, sour cream and chives. ***Instead of simmering it in the stovetop pot, cover the acorn squashes, 3/4-filled, with the natural tops.

Bake in preheated oven, center rack, on deep dish lasagna non-stick pan (lightweight) @ 325° F, for approximately 55 minutes. Let it cool on the countertop (on a wooden butcher block or on four trivets) for 10 minutes before stirring in the cream, and sour cream. Garnish with the fresh chopped chives.

Make this 24 hours before serving. Just stir in the cream, sour cream and chives after reheating it.

For a special occasion:

Serve with Spanish rice and wood-fired oven roasted, whole Spanish suckling pig (cut completely in half, lengthwise, and brined in a dark brown sugar/Jamaican jerk marinade. Use the one from World Market, called Walkerswood Spicy Jamaican Jerk Marinade).

Suckling pig brining solution (48-hour brining time, refrigerated):

2 bottles of Walkerswood Spicy per gallon of water (omit this for children)

8 cups of organic, fair-wage, dark brown sugar per gallon of water

8 cups of iodized salt per gallon of water

Boil brining solution and Jamaican jerk marinade together, at a high boil for 10 minutes, stirring frequently. Let it cool for 25 minutes.  Brine the suckling pigs, completely covered in brine, refrigerated, in airtight, labeled with all ingredients, dated in clear plastic containers. Put follow-up instructions for it to be wood-fired, oven-roasted at 2 hours prior to meal/serving start time. Allow for the warming oven time, so it doesn't overcook or get cold.

Make the Spanish Paella rice fresh, two hours, before the meal/serving time. Add that it be cooked with reduced-sodium in mind. Use heirloom, organic tomatoes, de-seeded only. Use freshly-ground, organic saffron to it (2 cups organic saffron per 12 cups of dried, uncooked, rice grains, organic).

Make the Spanish Paella with boiled, de-shelled, Maine lobster, freshly boiled, no sausages/ham to it. Add a bit of unoaked chardonnay to the oven-baked Spanish rice  and have all the the alcohol cook off. And use chardonnay-brined, de-pitted kalamata olives, coarsely-chopped.