How To make Golden Butternut Squash Chili
2 tb Olive Oil
2 Onions, cut in 1/4" dice
2 tb Garlic, finely chopped
2 Red bell peppers, 1/2" dice
3 tb Chili Powder
2 tb Ground Cumin
1/4 ts Ground Allspice
1 1/2 tb Dried Oregano
Pinch red pepper flakes 2 cn 28oz, Plum tomatoes, peeled,
-chopped, with their juices 1/2 c Dry red wine
2 Butternut squash, peeled,
-cut into 1/2" dice ** 1 Finely grated zest of orange
Salt to taste Ground pepper to taste 2 cn 15 1/2 oz ea Red kidney bean
-,drained 2 tb Chopped fresh cilantro leaf
2 tb Chopped flat-leaf parsley
** NOTE: Butternut squash can be difficult to cut, because the pulp is very firm and the outer skin is slightly tough, so work carefully. I find that the easiest way to work with it is to cut the squash in half crosswise at the base of large neck. Then carefully cut in half lengthwise. Scoop out any seeds in the cavity and slice the halves into 1/2 inch lengths crosswise. Peel the skin from each piece and then cut into dice. 1. Heat olive oil over medium heat in a large, heavy pot. Add onions, garlic and red peppers. Cook for 10 minutes, stirring occasionally, until the vegetables have wilted. Add the chili powder, cumin, allspice, oregano and red pepper flakes; cook for 1 minute longer, stirring to coat vegetables well with spices. 2. Add the chopped tomatoes with their juices, red wine, diced butternut squash and orange zest. Bring all ingredients to a boil, reduce heat to medium-low and simmer, uncovered, for 20 minutes, or until squash is tender. Add salt and pepper to taste, and adjust seasonings. 3. Add the kidney beans and fold in gently. Cook 10 minutes more. Just before serving, stir in the chopped cilantro and parsley.
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Dan Kluger's Roasted Butternut Squash with Spicy Onions | Genius Recipes
This roasted butternut squash won't just thrill on the Thanksgiving table--it'll brighten even the dullest moments of winter. The key perker-uppers are the spicy red onions, quickly sauteed and then doused in lime juice and zest, honey, and red chile flakes. SUBSCRIBE TO FOOD52 ►►
Serves: 8
Prep time: 30 min
Cook time: 20 min
INGREDIENTS
Spicy Onions:
2 tablespoons olive oil
1 medium red onion, sliced
Kosher salt
1 teaspoon crushed red pepper flakes
1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
2 teaspoons honey
Roasted Butternut Squash with Spicy Onions:
1 cup hazelnuts, preferably blanched
4 pounds butternut squash (about 2 medium), peeled, seeded, sliced 1/4-inch thick
1/4 cup plus 2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
2 tablespoons chopped fresh marjoram (oregano is a good substitute)
4 ounces fresh goat cheese, crumbled
FULL RECIPE ►►
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WINTER IN THE KITCHEN FOR A FAMILY OF 6, Homemade Buttermilk Biscuits and Butternut Squash Chili
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Roasted Butternut Squash and Lentil Chilli
Roasted Butternut Squash and Lentil Chilli In this video I share with you how to make this tasty chilli. We love a chilli in our house and I love to make it different every time. So for this one I decided to add lentils and the results were amazing. Well worth trying soon. Thank you for watching and please don't forget to like and follow me.
Roasted Red Lentil and Butternut Squash Chilli
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Butternut Squash Beef Chili Recipe from Chef Victoria Love.
Watch Chef Victoria Love demonstrate how to make Butternut Squash Beef Chili.
Butternut Squash Turkey Chili | KJ & Company
This Butternut Squash Turkey Chili has been a tried, true and tested recipe in our household. Tender butternut squash, turkey, black beans and spices are simmered together to create a chili loaded with flavor. Not only is this chili loaded with flavor, warmth and is good for your soul, but it carries a lot of healthy protein from the turkey and black beans and friendly fiber and potassium from the butternut squash.
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