butternut squash chili + the twins' artistic endeavors

As much as we'd like autumn to go on forever (or at least until next spring), we've been forced to admit that it's almost winter here. The one advantage of this is that it's the perfect weather for chili.
Lola remembered seeing a recipe for butternut squash chili somewhere, so we took that basic idea and made our own (probably much simpler and faster) recipe:
Butternut Squash Chili: serves 6
*1 butternut squash, roasted in the oven and then cut into cubes
*1 can (14 oz) red kidney beans
*1 can (14 0z) black beans
*1 can (14 oz) corn kernels
*veggie broth or water
*3 tablespoons each cumin and cayenne
* a pinch of cinnamon
Combine everything except squash in a pot, including the bean liquid from the bottom of the cans. heat up, then taste and add more spices if necessary. Add water or veggie broth until it becomes as soupy/liquidy as you want it. Add squash, heat up for a few more minutes and stir everything together. Put into bowls and top with grated cheese if desired. (and at Chez Twin, cheese is always desired)
it turned out delicious! we also added some Mexican hot sauce at the end.
and now, onto the artistic endeavors. we are twins of many talents:
this is how Lola studies for her science tests:

and this is my assignment for drawing class: (turn your head or your computer around)
now turn it back