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Roasted Butternut Squash and Turkey Chili

Roasted Butternut Squash and Turkey Chili with White Beans and Sage on foodiecrush.com

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.

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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 | Foodiecrush.comIf you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

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Roasted Butternut Squash and Turkey Chili with White Beans and Sage

Easy roasted butternut squash recipe with turkey chili.

Ingredients

  • 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

Instructions

  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.

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Comments

  4. 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.

    Reply

  5. 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!

    Reply

  12. 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.

    Reply

  13. 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 :)

    Reply

  15. 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 :)

    Reply

  16. Hello!

    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 :]

    Reply

    • 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!

      Reply

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