This turkey chili with roasted butternut squash and sage tastes like fall in a bowl, with some Mexican flair from roasted pasilla peppers.
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. If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Roasted Butternut Squash and Turkey Chili with White Beans and Sage
- 4 cups butternut squash , bite size dice
- salt and pepper
- 2 tablespoons extra-virgin 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
- Heat oven to 400°F. Place butternut squash on a sheet pan and coat with 1 tablespoon 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.
- While the squash roasts, 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.
- 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.
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