Butternut Squash Chili

One of my goals for 2011 was to try one new food per month.  I have slowly learned to try new foods and recipes but I wanted to challenge myself to be more adventurous with food!  The new food I selected for January was butternut squash.  I had never tasted butternut squash or prepared a recipe containing butternut squash. 


I have quite a few recipes containing butternut squash starred in my Google Reader that I have intentions of trying however, I was looking through a magazine while waiting at the dentist office on Monday and found the recipe I wanted to try to introduce myself to butternut squash. 

Butternut Squash Chili (adapted from Family Circle)


  • 1/2 of a large butternut squash, seeds removed, cut into 1/2-inch cubes
  • 2 tbsp. olive oil
  • 3/4 tsp. salt
  • 1 lg. onion, peeled and chopped
  • 1 lg. green bell pepper, cored, seeds removed, and chopped
  • 2 cloves garlic, chopped
  • 1 can (14.5 oz.) no-salt-added diced tomatoes
  • 1/8 c. chili powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. sugar
  • 1/4 tsp. allspice
  • 1 can (15.5 oz.) kidney beans, rinsed and drained

1.  Heat oven to 400*.  Place squash on a baking sheet and toss with 1 tbsp. olive oil and 1/4 tsp. salt.  Bake at 400* for 30 minutes.  Set aside.


2.  In a large pot, heat remaining tbsp. olive oil over medium heat.  Add onions, peppers and garlic.  Cook approximately 8 minutes until peppers and onions have softened, stirring occasionally.



3.  Add tomatoes, chili powder, cinnamon, sugar, allspice and remaining 1/2 tsp. salt. Simmer 15 minutes over medium-low heat, stirring occasionally.




4.  Stir in cooked squash and beans.  Simmer 5 minutes.



5.  Serve chili as preferred. 


I served my chili over some whole grain penne pasta with a spoonful of plain 0% Chobani Greek yogurt on top.  I also made a box  of Jiffy Cornbread (followed the directions on the package) to go with my chili.



The chili was amazing!  I loved the flavor of the butternut squash!  The chili was also pretty sweet, next time I will probably omit the sugar because I don’t really think it was needed.  Since I’m the only one in my house that will eat the chili I have plenty leftover.  I’m looking forward to the leftovers because chili always tastes just as good the next day!

About these ads
This entry was posted in Eats, Goals, Recipe and tagged , , , , , , . Bookmark the permalink.

10 Responses to Butternut Squash Chili

  1. Pingback: Healthy Meals | Sue's Healthy Lifestyle

  2. Butternut chili!? That’s too legit lol glad you liked it :)

  3. Pingback: Tweets that mention Butternut Squash Chili « Health in Real Life -- Topsy.com

  4. That looks awesome! I like the idea of serving it over the pasta. I have never thought of that.
    & Jiffy, that’s my FAVORITE. I could eat it every single day.

    • Karen says:

      The pasta was great with the chili! The hearty pasta helped to absorb some of the flavors of the chili…awesome! I love the Jiffy cornbread with butter…yummy!

  5. hello yumville! i love me some chili and butternut squash- put em together and its perfect!

  6. Pingback: Pumpkin Perfection « Health in Real Life

  7. Pingback: Pumpkin Perfection | Health in Real Life

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s