When it’s a busy day and I want to whip up something warm and comforting on a cold day here in Vermont, I often make this simple turkey butternut squash chili. Since I had an abundance of butternut squash in the garden this year, I came up with different ideas on how to use them. This recipe can be prepared using turkey, beef, lamb, or pork and you can also add beans to it if you wish. This recipe does not have beans because it uses butternut squash instead.
The first thing is to peel and cut up the butternut squash into one inch chunks. You can also buy the squash already peeled and cut in the grocery store. Preheat oven to 400 degrees, line a baking sheet with foil, and place the squash on the sheet. Drizzle with the best olive oil you have and sprinkle with salt and pepper and some cumin (about a table spoon). Toss the squash, olive oil, and seasoning until well coated and bake for about 10 min. just until tender but firm enough to hold its shape. Be sure not to overcook. When done, remove from oven and set aside
While the squash bakes sauté onions in some olive oil in a pot until tender and then add garlic, and a teaspoon of cumin (more or less to your taste), and a tablespoon of Mexican oregano or regular if you don’t have the Mexican type . Next add the meat and brown on med high heat. When meat is browned add 2 14.5 oz. cans or one large 29 oz. can with juice of diced tomatoes. You can use fresh tomatoes if you have a bunch as we do in our garden, but may have to add a small can of tomato puree to thicken. At this point you can add the dried powdered chipotle pepper, about a 1/4 teaspoon more or less to taste because it is hot but adds a wonderful smokiness to the dish. Add salt and pepper to taste. Bring mixture to a boil and reduce to simmer for about 20 to 30 minutes.
Once mixture is done simmering, add the roasted butternut and heat through but do not overcook. Taste to see if you want to add more cumin, salt, pepper, or chipotle powder to you liking. To serve, place in a bowl and add toppings such as grated cheese, sour cream (or Greek yogurt), chopped scallions, and cilantro. A tossed salad goes well with the chili to make a complete meal. Enjoy and happy cooking!
Prep Time: 30 min Cook Time: 40 min
Difficulty: Easy Servings: 4 – 6
Ingredients:
1 Lg. Butternut Squash
2 lbs. Ground turkey, beef, lamb, or pork (We like it meaty; you can use less)
2 14.5 oz. cans diced tomatoes, or 1 29 oz. can
1 med onion chopped
2 cloves garlic diced
2 bunches scallions chopped
1 bunch cilantro roughly chopped
grated cheddar or Jack cheese
2 Table spoons cumin divided
1 Table spoon Mexican oregano (or regular oregano)
Salt & Pepper
1/4 teaspoon chipotle powder
Olive oil for sautéing
1 16 oz. container sour cream (or Greek Yogurt if you prefer)
Tip: Cilantro can be sandy so place a large bowl of water in the sink and hold cilantro be the end of the stems and swish around in the water to remove any sand. Shake off excess water and blot dry with paper towels and it should be good to go!