Butternut Squash Chili

I usually think posts that start with “it’s been awhile since I posted here” are so cliché, BUT it’s been a while since I posted here! Training for my first marathon ate up my most of my time, while homework, work, and life devoured the rest. After months of scavenging for calories anywhere I could find them during my training, I am trying to get back on track with my paleo meal plans. So far, so good!

Let’s talk chili. Now that it is finally getting cold in Kansas, what better way to welcome the fall and winter? While the chili recipe market is a quite saturated, I think you will find this one a bit unique. I fell in love with butternut squash earlier this year and used it in the kitchen any way I could: roasted, mashed, salads, casseroles, and soups. But above all, I really wanted to incorporate it into a chili recipe. After some experimenting, I think this is a keeper. The butternut squash adds a nutty and subtly sweet flavor, while providing for a perfect consistency, thick and hearty. It is a beautiful marriage of butternut squash and chili that makes for the perfect fall and winter comfort food. Eat it as a soup, or try serving it over spinach for something different. Top it with onions, bacon, cilantro and/or whatever else your heart desire. I would love to hear your feedback! Comment below or find me on Facebook and Instagram.

Butternut Squash Chili
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Ingredients
  1. 1 lb Ground beef
  2. 1 Butternut squash
  3. 1 Onion, chopped
  4. 1 (15oz) can Crushed tomatoes
  5. 2 cups Water
  6. 2 Tbsp Chili powder
  7. 1 Tbsp Garlic, minced
  8. 1 1/2 tsp Olive oil
  9. 1 tsp Salt
  10. 1/2 tsp Paprika
  11. 1/2 tsp dried Oregano
  12. 1/2 tsp ground Cayenne pepper
  13. 1/2 tsp ground Cumin
  14. 1/2 tsp Black pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Peel and cut butternut squash in half. Scoop out seeds. Cut squash into 1/2-inch bite-size pieces.
  3. Roast butternut squash for 25-30 minutes, flip halfway. Let it cool for a few minutes.
  4. Process half of the roasted butternut squash in a food processor or blender, until smooth.
  5. Heat olive oil in a large pot over medium heat. Cook ground beef until evenly brown. Stir in onions, cook until tender.
  6. Add water, processed butter nut squash, and remaining ingredients to pot: crushed tomatoes, garlic, salt, chili powder, paprika, oregano, cayenne pepper, cumin, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
  7. Add remaining bite-size butternut squash pieces, and simmer for another 10 minutes.
Notes
  1. If you don't have a food processor or blender, or you just don't want to process the squash, you can just mash it in a bowl with a spoon or fork while it's still hot.
  2. Eat as is, or serve it over spinach for something different.
  3. If you want to get fancy, top with cilantro and/or onion. If you be awesome, top with bacon!
BeckyAmyLew http://www.beckyamylew.com/

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