Roasted Butternut Squash Chili Bowl by beverly gurganus

Cozy Roasted Butternut Squash Chili Bowl

I’ve got a new obsession—Butternut Squash. It’s the perfect comfort food, especially on those cool fall evenings. So naturally, when I planted my veggie garden this summer, I made sure to include butternut squash. I also gave spaghetti squash a try, but sadly, that didn’t turn out as well as I’d hoped.

In the last couple of weeks, my butternut squash plants have ripened, and I finally harvested them. Of course, I had to whip up something delicious with my first batch! My husband always comments on how creative I get in the kitchen, and this meal was no exception. He loved it, and honestly, I was pretty proud of how it turned out too.

  

Fall Butternut chili bowl recipe | Beverly Gurganus Art

  

I decided to share the recipe with you all because it was just too good to keep to myself. Now, this won’t be one of those fancy step-by-step posts with perfectly styled photos. The decision to share this recipe was a total afterthought, so I don’t have any process shots. But don’t worry—this recipe is super simple to follow!

I hope you enjoy it as much as we did! There's just something so satisfying about cooking with homegrown ingredients, and this butternut squash dish truly hit the spot for us.

  

Ok, enough of the introduction.  Let's get to the good stuff...

  

Fall butternut squash chili bowl recipe by beverly gurganus

 

  

Roasted Butternut Squash Chili Bowl

  

Butternut Squash Chili Bowl by Beverly Gurganus Art
  

Ingredients:

1 Beautiful Butternut Squash (peeled, seeds removed, and diced into 1" cubes.)
Butter (grass fed is best)
Chili powder
Cumin
Onion Powder
Garlic Powder
Salt
Pepper
Cayenne Pepper
1 lb Ground Beef (pastured raised/grass fed is best)
1 Onion, diced
Fresh Diced Tomatoes (optional)
Tomato Sauce
Sharpe Shredded Cheese (I use Kerrygold Dubliner)
Full Fat Sour Cream (optional)
  
butternut squash chili bowl by beverly gurganus
  

Instructions:

Preheat oven to 350 degrees.
  
Toss the squash with melted butter (or oil of choice) and sprinkle with chili powder, cumin, onion powder, garlic powder, salt, pepper, and cayenne pepper to your liking.  Place squash on a baking sheet lined with parchment paper and roast  until tender. 
  
While squash is roasting, prepare the meat.  Place ground beef in skillet with onions, chili powder, cumin, garlic powder, cayenne pepper, salt, pepper, and cook until meat is brown and onions are translucent.  Add tomatoes and tomato sauce and simmer on low heat until liquid reduces.
  
Pull squash from the oven and place in a bowl then add the meat on top of the squash.  Top the beef and squash with cheese (and optional sour cream).
This recipe is a great spin for a Fall Taco Tuesday Night.
  
Enjoy and be sure to leave me a comment if you try this recipe.
  
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4 comments

Terry, Yay! Let me know how you liked it or how you adjusted it.

BGart

Carolyn, Yes, any meat you would use to make tacos should taste fine (not sure if I would be brave enough to try fish or seafood).

BGart

Beverly this sounds sooo good! I’m gonna have to try it!

Terry Smith

Sounds like I will for sure try this recipe!
Will a lean free range crop fed venison be a good option for replacement of Beef?

Carolyn

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