Butternut Squash Chili

Our family LOVES butternut squash!  We enjoy it in soups, salads, and pasta dishes.  So I was thrilled to find this new recipe for Butternut Squash Chili (courtesy of citronlimette.com):

Ingredients

• 1 Tablespoon canola oil
• 1½ pound ground turkey
• ½ teaspoon salt
• 1 cup chopped onion
• ½ cup chopped green pepper
• ½ cup chopped red pepper
• 1 Tablespoon tomato paste
• 1 garlic clove, minced
• 1 teaspoon diced jalapeno pepper
• ¼ cup white wine
• 1 teaspoon ground ancho chile pepper
• 2 teaspoon oregano
• ½ teaspoon ground red pepper
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ⅛ teaspoon ground cinnamon
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
• 2½ cups cubed peeled butternut squash

See more spicy recipes!

Instructions

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray and add 1 teaspoon oil. Season ground turkey with salt and pepper and add to pan; saute 7-8 minutes. Remove from heat.
2. Add 2 teaspoon oil to pan and add onion, green pepper, red pepper and saute 2-3 minutes. Add tomato paste, garlic and jalapeno; saute 1-2 minutes. Add wine; bring to boil, scraping pan. Cook 2 minutes. Return ground turkey to pan.
3. Stir in ancho chili pepper, oregano, ground red pepper, ground cumin, ground coriander, diced tomatoes, kidney beans and bring to a boil. Cover, reduce heat and simmer for 1 hour.
4. Add butternut squash and simmer 45 minutes or until squash is tender.

Butternut Squash, Parmesan & Pasta

By: erin, taken from NaturallyElla

Details

• Prep Time:
  10 min
• Cook Time:
  45 min
• Ready In:
  55 min

Servings: 2 servings

Ingredients

• 2 cups butternut squash 1/2" cubes
• 1 medium onion cubed
• 1 tablespoon rosemary
• 1/2 tablespoon olive oil
• 1/4 cup walnut pieces
• 1 tablespoon butter
• 4 ounces pasta
• 1/3 cup parmesan cheese

Directions

• Pre-heat oven to 425˚. Toss butternut squash, onion, rosemary, and olive oil together in a bowl. Spread on a sheet tray and roast until tender-about 25 minutes.
• Cook pasta according to box (or use fresh pasta). In a small skillet over medium heat, toast walnuts for 2-3 minutes. Add butter and let melt. Toss together pasta, butter, walnuts, and roasted veggies together. Place in serving bowls and grate parmesan over pasta mixture.

Butternut Squash Ravioli with Maple Sage Cream Sauce

By: erin, found at NaturallyElla

Details

• Prep Time:
  45 min
• Cook Time:
  30 min
• Ready In:
  1 hour, 15 min

Servings: 4 servings

Ingredients

• 1 recipe for whole wheat pasta dough link below

Filling

• 2 cups butternut squash
• 1 cup summer squash
• 1 clove garlic
• 1 tablespoon olive oil
• salt and pepper
• 1/4 cup caramelized onions (or quickly saute some onions until soft)
• 1 cup parmesan cheese

Sauce

• 1 tablespoon butter
• 1 clove garlic
• 1 tablespoon flour
• 2 tablespoons Nuefchatel cheese
• 1/2 cup milk I used skim
• 1 tablespoon fresh sage minced
• 1 tablespoon maple syrup
• salt and pepper to taste

Directions

• Pre-heat oven to 375˚. Peel and cube the butternut squash, dice yellow squash, and roughly chop the garlic. Toss squash mixture in olive oil and spread out on a sheet tray covered in tin foil. Sprinkle a pinch of salt and pepper over and bake for 25-30 minutes until squash in tender. Place squash in food processor and let run until squash is pureed. Stir in parmesan cheese and onions, set aside.
• While squash is roasted, make one recipe of whole wheat past dough.Once pasta is ready to go, divide in half and roll out each on a floured surface into a rectangles, 1/8" thick. Spoon 1 Tablespoon of squash mixture into rows on one piece of the pasta. Make sure as you create your rows you are leaving enough room to press the edges together. Once you have the first side ready, lay the second piece of pasta over the filling. press down lightly around each ravioli and then cut out squares.
• In a large pot, bring water to a boil.
• While waiting for water to boil, begin to make sauce. Melt butter in a small sauce pan and add in garlic. Saute until garlic becomes soft and fragrant. Whisk in cheese, sage, and flour until mixture is smooth. Continue to cook for 1-2 minutes. Pour milk into the pan while whisking and continue to whisk until sauce is smooth. Add in maple syrup and continue to whisk until sauce begins to think. Taste, add salt and pepper, then remove from heat.
• Once water in the large pot is boiling, add in ravioli, making sure to not crowd the pan. Let boil until ravioli float to the top. Remove with a slotted spoon, plate, and drizzle sauce on top.
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