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)

Ingredients:

• 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!