Roasted Butternut Squash and Turkey Chili

by heidi on November 10, 2011

Roasted Butternut Squash and Turkey Chili with White Beans and Sage on

Seasonal is the new black.

Everywhere you look and everything you hear is all about eating and cooking farm to table, with what’s fresh and in season. Add to this foodie phenom a plethora of fall squash—not just your everyday butternut or spaghetti—and I’m seeing some serious foodie cravings.

It seems that there’s a bigger demand for recipes that include non-run-of-the-mill varietals and cooks who are ready to experiment with easy recipes, like these two that I found in my tweet feed within minutes of one another for Kabocha squash: Pistachio-Dusted Kabocha Squash from Turntable Kitchen  and La Fuji Mama’s Simmered Kabocha Squash in Miso.

I’m squashing my squash craving (doh!) with this recipe I whipped up thanks to some gourds and pasilla peppers pulled from the garden before the first frost. It makes for a super easy party with friends.

These are the steps: Make it, heat it and serve it.

No last minute fuss, throw out a few bowls, some sliced baguette for dipping and you have time to sip a glass and visit with guests—the antithesis of my normal party-prep frenzy. I’m thinking the recipes was a success, given that I had 3 people asking for it.

The recipe includes both roasted butternut squash—yum, buttery, earthy—and roasted pasilla peppers. If you’re a pepper roasting novice, check out this video for how to tips.

Roasted Butternut Squash and Turkey Chili with White Beans and Sage

Yield: serves 8-10

Roasted Butternut Squash and Turkey Chili with White Beans and Sage


4 cups butternut squash, bite size dice
salt and pepper
2 tablespoons olive oil
1 pound ground turkey
1 medium onion, chopped
3 cloves garlic, pressed
1/2 cup white wine
2 cans white beans, rinsed and drained, I like great northern variety
4 cups chicken stock (32 ounces)
3 pasilla peppers, roasted, seeded and sliced into 1/4” ribbons
1/2 cup fresh sage leaves, cut into ribbons with scissors or diced
2 teaspoons cumin
1 1/2 teaspoons salt
1 teaspoon white pepper


  1. Heat oven to 400 degrees. Place butternut squash on a baking sheet and coat with 1 tablesppon of olive oil and season with salt and pepper. Bake for 20 minutes or until soft and browned lightly. Remove from oven and set aside.
  2. Heat olive oil in a large dutch oven over medium-high heat. Brown ground turkey for 8-10 minutes. Add garlic and cumin, season with salt and pepper and cook for 2 minutes. Add onion and cook until softened, about 3-4 minutes. Add wine and cook until wine cooks down, about 3-5 minutes.
  3. Add beans, stock, roasted pasilla peppers and sage. Cook for 20 minutes. Add roasted butternut squash and cook for 10 minutes more. Serve and slurp.

So without further ado, I present to you a few more turkey (and a veg option) squash chili recipes…we all love the slurpy.

FoodieCrush Just a Taste Pumpkin Chili

photo > Just a Taste 

Served in kid-friendly mugs—a great party tip—Kelly ‘pumps’ up (doh!) the more trad version of chili with pumpkin puree and tosses in a little sweetness from a secret ingredient (hello Campbell’s) in Just a Taste’s Pumpkin Turkey Chili.

FoodieCrush Dinner with Julie Turkey Chili with Apples photo > Dinner With Julie

Julie adds a curry-like sweetness to a de riguer chili recipe by adding carrot, coconut milk and squash, and puts in the crockpot for a super easy meal in Dinner With Julie’s Crockpot Turkey Chili with Apples and Squash.

FoodieCrush Coconut and Lime Delicta Squash Chili

photo > Coconut and Lime 

 If I were a squash and got to choose my own name, it’d be a thumb war to choose between Delicta or Dumpling (sorry acorn and zucchini.) Coconut and Lime’s Sweet Dumpling and Delicta Squash Chili has a few extra ingredients that contribute to its depth—savor the smokey hints thanks to Worcestershire sauce, hot paprika and liquid smoke—but once you get them together, it’s a simple one pot dump and go recipe.

FoodieCrush Cookie & Kate Sweet Potato Chili Recipe

photo > Cookie & Kate 

Okay, okay, so sweet potatoes aren’t squash, but they are orange, right? Kate’s veg friendly recipe for Cookie & Kate’s Sweet Potato Chili rings true to favorite chili cookin’ recipe ingredients—minus the texas requirement of beef only—and adds a shot of cocoa powder to the mix to elevate the solid flavors.

And if you’re like me and love searching for Turkey day inspiration, follow the Pinterest Seasonal Thanksgiving inspiration board that Becky from The Vintage Mixer put together for a few of us UT bloggers to contrib too. Addicting I tell you.

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitterFacebook and Pinterest


Posted in: chicken and turkey,recipes,soups and stews,vegetables and fruits

{ 28 comments… read them below or add one }

Averie @ Love Veggies and Yoga November 10, 2011 at 2:58 am

Such beautiful pics and recipes from the other blogs…you always find such gems, Heidi!


heidi November 10, 2011 at 4:29 pm

You are the bomb Averie.


Kelly Senyei November 10, 2011 at 5:25 am

Thank you so much for featuring my Pumpkin Turkey Chili! I am honored to be included among such a beautiful group of photos!


heidi November 10, 2011 at 4:29 pm

So excited to feature you, I love your blog.


Bev Weidner November 10, 2011 at 5:58 am

Okay now this is making me want a huge bucket of seasonal right down my belly.



Kalyn November 10, 2011 at 7:04 am

I am a huge freak for butternut squash (which is surprisingly SBD friendly, yaay!) This is such an interesting and unique way to use it; great recipe.


heidi November 10, 2011 at 4:28 pm

Thanks Kalyn! I’m watching the waistline too, 3 months and 10 lbs til my next birthday. That’s 10 lbs OFF, not on.


Kate November 10, 2011 at 7:39 am

Thanks for including my chili, Heidi! Your chili looks fantastic. The sweet potato chili is my go-to recipe, but I want to try a veggie butternut and white bean version next!


heidi November 10, 2011 at 4:28 pm

You can always make it veggie too, there’s a lot of flavors co-mingling.


Julie November 10, 2011 at 8:10 am

Wow, what a great post – and a gorgeous blog! so glad to have found you! thanks for the inspiration!


heidi November 10, 2011 at 4:27 pm

Glad to have you a part of it! Thanks for contributing.


Maria November 10, 2011 at 8:19 am

I love chili season! We always make a few versions-veggie for me and all meat all the time for Josh:)


Alison @ Ingredients, Inc. November 10, 2011 at 8:31 am

oh wow fabulous!!!


Annalise November 10, 2011 at 8:52 am

I don’t know how you do it, but every photo you post here of yours is a work of art. Just lovely. Fun seeing you at lunch yesterday!


heidi November 10, 2011 at 4:27 pm

You too! And I”m so excited about you being preggers, I can’t believe I missed that newsbreak. Urgh.


Deborah November 10, 2011 at 9:28 am

Love, love, love the peppers in this!


heidi November 10, 2011 at 4:26 pm

If you like pasillas, you have to try this recipe. It is my favorite!


Lauren @ hey, who cut the cheese? November 10, 2011 at 7:53 pm

Beautiful photos! This chili sounds just awesome. Thanks for sharing it!


Cookin' Canuck November 11, 2011 at 12:33 pm

One of the reasons I like to visit my favorite food blogs is to learn about varietals that I’ve never cooked with. Of course, it also makes me want to double the size of our raised beds so we can grow as many types of vegetables as possible. Your chili recipe sounds like the perfect thing for an impromptu football-watching get-together with friends.


Jamie November 21, 2011 at 6:22 am

I recently stumbled upon your blog and prepared the butternut squash and turkey chili for a dinner party on Saturday. It was a raving success! Keep up the good work :)


heidi November 22, 2011 at 12:09 am

Thank you Jamie! Love hearing that peeps are trying the recipes and so glad you could share with friends. Thanks for commenting.


Sumayya Jamil January 2, 2012 at 4:19 pm

OMG that looks delish! I am making this tomorrow! it’s really chilli season here in London! thanks for sharing! S x


Brooke September 26, 2012 at 11:55 am

Have any suggestions where to purchase the pasilla peppers?
My DH has great disdain for bell peppers, do the pasillas resemble them in flavor?
If I could not find the pasillas what would you suggest as a good substitute?
Thanks for this wonderful sounding recipe, I am obsessed with butternut squash and can’t wait to try it like this :)


chanel salado November 3, 2012 at 8:15 am


New to the blogging world and saw your post through pintrest. Love these food ideas and can’t wait to make this soup today for lunch!

Thank you :]


George April 24, 2013 at 2:39 am

I am really impressed along with your writing talents and also with the structure to your blog.


Bill June 10, 2013 at 6:36 pm

just curious, when is one supposed to add the onions?


heidi June 13, 2013 at 7:47 pm

Now how did I not include the onions? Add them right after the garlic and cook until softened, about 3-4 minutes. I updated the recipe, thanks for the heads up!


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