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!