We love squash. Somehow though, we have never had butternut squash. I think I had it once many years ago and didn't care for it, so I have just stayed away from it. With all the amazing butternut recipes going around online, I knew that I had to give it a fair shot, and try it.
To give it a fair shake, we decided to try it in chili, and it was wonderful! The flavor really reminded us of pumpkin, but it has a slightly firmer texture so can hold up well as an addition in chili.
Turkey Chili with Roasted Butternut Squash
4-5 cups butternut squash, peeled and cut into cubes (See note below)
1 1/4 pound ground turkey
1 yellow onion, chopped
1 red onion, chopped
1 Tbsp plus 2 teaspoon olive oil, divided
2 1/2 tsp salt, divided
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 jalapeno, diced
2 14.5 oz cans Diced Red Gold Tomatoes
2 cups water
2 Tbsp chili powder
2 tsp cumin
1 t. oregano
1 can black beans, drained and rinsed
Preheat oven to 400 degrees. In large baking pan, toss squash with one tablespoon of olive oil, and one teaspoon salt. Roast for 30 minutes, stirring after 15 minutes. When done, set aside.
Meanwhile, heat one teaspoon olive oil in large skillet. Add ground turkey, chopped red and yellow onions, and one teaspoon salt. Cook, stirring often, until turkey is completely cooked. Drain turkey and set aside. Meanwhile, add one teaspoon oil to skillet. Add peppers to pan, saute until tender. Remove from heat.
In dutch oven, or large pot, add half of the roasted squash, tomatoes, and water. With immersion blender, puree until smooth. Set over medium heat, and add chili powder, cumin, oregano, and 1/2 tsp salt. Add cooked ground turkey, and sauteed peppers. Let simmer for 15-20 minutes. Add black beans, and remaining squash. Let simmer over low heat for another 30 minutes. Taste to adjust seasoning as needed.
***Note: I cut half the cubes bigger that were to be pureed, about 1". The other half of the cubes, that would stay whole in the chili, I cut smaller, about 1/2".
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