Roasted Butternut Squash and Turkey Chili with White Beans and Sage
Try this Roasted Butternut Squash and Turkey Chili with White Beans and Sage recipe.
Try this Roasted Butternut Squash and Turkey Chili with White Beans and Sage recipe.
- salt and pepper
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 pound ground turkey
- 1 medium onion chopped
- 1/2 cup white wine
- 1 teaspoon white pepper
- 2 teaspoons cumin
- 3 cloves garlic pressed
- 4 cups butternut squash bite size dice
- 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
- Carbohydrate 9.78879175110754 g
- Cholesterol 36.8543800625 mg
- Fat 2.8577802233274 g
- Fiber 2.30667123542912 g
- Protein 13.3355698688069 g
- Saturated Fat 0.817176089543818 g
- Serving Size 1 1 Serving (134g)
- Sodium 52.6825789899319 mg
- Sugar 7.48212051567842 g
- Trans Fat 0.361490117420134 g
- Calories 117 calories
Step-by-step
- Heat oven to 400 degrees.
- Place butternut squash on a baking sheet 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.
- 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.
My Comfort Food: Roasted Butternut Squash and Turkey Chili
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between school runs, work deadlines, and trying to squeeze in some 'me time', the kitchen often becomes a battlefield of takeout containers and quick fixes. But recently, I’ve rediscovered the joy of cooking, and this Roasted Butternut Squash and Turkey Chili has become my absolute go-to comfort food. It’s hearty, flavorful, and surprisingly easy to whip up even on the busiest of days.
The beauty of this recipe lies in its simplicity and versatility. I love how the sweet butternut squash perfectly balances the savory flavors of the turkey and spices. The white beans add a creamy texture and a boost of protein, making it a satisfying and nutritious meal that keeps me energized throughout the afternoon. I often adapt it based on what I have on hand – sometimes I add a can of diced tomatoes for extra acidity, or a sprinkle of chili flakes for a bit more heat. The possibilities are endless!
One of my favorite things about this chili is how well it freezes. I often make a double batch on the weekend and freeze individual portions for those crazy-busy weeknights when I simply don't have the energy to cook. It's like having a homemade hug waiting in the freezer, ready to thaw and warm me up on a cold evening.
Beyond the convenience, this chili is incredibly satisfying. It’s the kind of meal that nourishes not just my body, but also my soul. The warm, comforting flavors remind me of simpler times, of cozy evenings spent with family, and of the simple pleasure of sharing a delicious meal with loved ones. The aroma alone is enough to fill my kitchen with warmth and happiness.
I’ve found that cooking, even if it’s just a simple chili, is a great way to de-stress and reconnect with myself. The act of chopping vegetables, stirring the pot, and savoring the final result is a mindful process that helps me clear my head and focus on the present moment. It’s a form of self-care, a small act of rebellion against the chaos of daily life. And the delicious chili? That’s just a delicious bonus.
This isn't just a recipe; it's a ritual. A way to nourish my body and soul, to create something beautiful and delicious, and to remind myself that even in the midst of the whirlwind, there's always time for a warm, comforting, and utterly satisfying meal. So, I encourage you to try it. Let the aromas fill your kitchen, let the flavors dance on your tongue, and let the warmth spread through your being. It's more than just chili; it’s a little slice of heaven in a bowl.
Tips and Variations:
- For a spicier chili, add a pinch of cayenne pepper or some chopped jalapeños.
- Feel free to substitute other beans, such as kidney beans or pinto beans.
- If you don’t have pasilla peppers, you can use other types of chiles, such as ancho or poblano peppers.
- To make it vegetarian, simply omit the ground turkey and add a can of drained and rinsed black beans or chickpeas for extra protein.
- Garnish with your favorite toppings, such as shredded cheese, sour cream, avocado, or chopped cilantro.
- Serve with crusty bread for dipping.
This Roasted Butternut Squash and Turkey Chili is more than just a recipe; it’s a testament to the power of simple ingredients, combined with a little love and care, to create something truly extraordinary. It’s a recipe for comfort, for connection, and for that warm, happy feeling that only a truly delicious home-cooked meal can provide. So grab your apron, gather your ingredients, and prepare to be amazed by the magic you can create in your own kitchen.
