Chili Verde with Sausage and Butternut Squash

Ingredients:

For the salsa verde:

• 1 1/2 pounds tomatillos (6 to 8 medium)
• 2 jalapeno peppers, stemmed (plus seeds, if you can take the heat)
• 3 cloves garlic, peeled
• 1 large white onion, peeled and sliced 1/2 inch thick
• 1/4 cup extra-virgin olive oil
• Kosher salt
• 1/2 cup chopped fresh cilantro
• Freshly ground black pepper

For the chili:

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, diced
• 1 pound Italian sausage meat (mild or hot)
• 1 1/2 teaspoons dried oregano (preferably Mexican)
• 3 cloves garlic, minced
• 1 15-ounce can black beans, rinsed
• 1/2 cup chopped fresh cilantro, plus more for topping
• 2 cups chopped butternut squash
• Kosher salt
• Thinly sliced serrano or jalapeno peppers, for topping
• Cotija cheese for topping

Directions:

1. Make the tomatillo salsa: Preheat the broiler. Remove the husks from the tomatillos, then rinse the tomatillos under warm water to remove any stickiness. Dry with a paper towel. Put the tomatillos, chiles, garlic and sliced onion on a rimmed baking sheet. Drizzle with the olive oil and sprinkle on 2 teaspoons of salt. Broil a few inches from the heat, turning everything once, until the tomatillos are softened and slightly charred, about 7 minutes. Let cool to room temperature.
2. Transfer the broiled vegetables to a blender; add the cilantro and puree until smooth. Season with salt and pepper.
3. Make the chili: Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the onion, stirring occasionally, until just translucent, about 4 minutes. Add the sausage and cook, stirring and breaking it up, until browned, about 10 minutes.
4. Stir in the oregano and garlic and cook, stirring, about 3 more minutes.
5. Stir in the tomatillo salsa, black beans, cilantro, and squash. Bring to a boil, reduce the heat to medium low and simmer, covered, until the pumpkin is tender, 15 to 20 minutes. Taste and season with salt, if necessary. Top with cilantro, chiles, and Cotija.